- Serves: 2
- Cook Time: 45 minutes
- Prep Time: 30 minutes
- Effort: easy
- 150 ml Barolo wine
- 3-4 cloves garlic
- 2 globe artichokes
- 4 small carrots, peeled and chopped
- 2 jerusalem artichokes, peeled, chopped and left to soak in acidulated water
- ½ small romanesco cauliflower, separated into florets
- 8 leaves spinach
- 5 anchovy fillets
- 25 g butter
- 75 ml extra virgin olive oil
- 1 roast red pepper, skin and seeds removed
1. Put the wine and garlic in a small saucepan and simmer for about 20 minutes, or until the garlic is softened and the wine has reduced by half.
2. Meanwhile, cook the globe artichokes whole in a large pan of boiling water, for 8-10 minutes, or until the stems of the artichokes are tender. Drain, then set aside to cool.
3. Cook the carrots, jerusalem artichokes and cauliflower in a pan of boiling salted water for 6-7 minutes, or until just tender. Remove the vegetables from the pan, then add the spinach and blanch for 1 minute, or until just wilted. Drain and set aside to dry on a tea towel.
4. Add the anchovies to the pan with the wine and garlic and cook for 2-3 minutes, or until the anchovies break down and melt into the mixture. Remove from the heat and add the butter and olive oil. Using a stick blender, blend the mixture until smooth and creamy. Season to taste with salt and freshly ground black pepper if necessary.
5. Prepare the cooked globe artichokes. Remove the outer leaves, the bottoms of the stems and the tips of the remaining leaves. Cut the artichoke in quarters lengthways and remove the hairy choke in the middle.
6. Reheat the bagna cauda. Place all the vegetables on a serving dish, pour the sauce over the top and serve immediately.
Rate This Recipe