Source: dLife

Steamed artichokes with a garlic and white wine dipping sauce.

Servings

2 whole heads of garlic
4 fresh artichokes (about 3 1/2 pounds)
0.5 cup white wine
1 cup low sodium vegetable broth
1 tbsp butter
0.25 tsp kosher salt
1 cup chopped parsley (optional)

1 Preheat oven to 400 degrees F.
2 Peel off outer white skin from garlic cloves. Wrap each head in aluminum foil. Bake garlic on a baking sheet for 45 minutes. Remove from oven and let cool for 10 minutes. Separate garlic cloves and squeeze to remove inner pulp.
3 Slice off the bottom stems of artichokes along with the bottom few leaves. Cut off about 1/2 inch from the tops of the artichokes. Arrange artichokes, stem ends down in a large pot of Dutch oven filled 2/3 of the way with water. Boil on stovetop. Lower heat, place lid on pot, and simmer 45 minutes or until artichokes are tender. Strain and run under cold water. Let cool.
4 Mix half the garlic pulp and wine in a pot and let boil; cook 2 minutes. Pour in broth and cook 8 minutes or until liquid is reduced to 1/2 cup. Take pot off of heat and mix in butter and salt.
5 Using a food processor or blender, puree mixture with the rest of the garlic pulp until smooth. Serve dip garnished with parsley with artichokes for dipping.

Serve the remaining wine as an accompaniment to the meal.