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Epicurious
Bon Appétit

Artichokes with Bagna Cauda

By Ivy Manning

4.4

(10)

Image may contain Plant Food Produce and Vegetable
Artichokes with Bagna CaudaJosé Picayo

Bagna cauda is a warm, garlicky dip traditionally served with raw vegetables. It hails from northwestern Italy's Piedmont region. In this version, the sauce is served with cooked artichokes. And don’t be scared off by the three heads of garlic called for in this recipe. Simmering the garlic mellows its flavor significantly.

Test-Kitchen tips:

To separate garlic cloves quickly, place the head of garlic on a work surface, then push against the top or bottom of the head of garlic with the palm of your hand. Use scissors to cut off the tips of pointed artichoke leaves.

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