Nonnie's Bagna Cauda

Name: Nonnie's Bagna Cauda
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 2 artichokes (3 1/2 to 4 in. wide); 454 grams baguette , thinly sliced; 76 grams 1/3 cup butter or margarine; 2 Tbsps minced canned anchovies; 2 or 3 cloves garlic, pressed or minced; 2 heads fennel (3 in. wide) or 1/2 pound celery hearts; 3 Tbsps lemon juice; 79 milliliters olive oil

Nonnie's Bagna Cauda

Nonnie's Bagna Caudan is a pescatarian hor d'oeuvre. One portion of this dish contains approximately 8g of protein, 19g of fat, and a total of 345 calories. This recipe covers 13% of your daily requirements of vitamins and minerals. This recipe serves 8. A mixture of cloves garlic, baguette, fennel, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a 5- to 6-quart pan, combine lemon juice and 2 quarts water. Cover and bring to a boil over high heat.

Ingredients you will need

Lemon Juice

Water

Equipment you will use

Frying Pan

Meanwhile, cut about 1 inch off artichoke tops; discard tops. With scissors, cut off remaining thorny tips on outer leaves and discard. Slice artichokes in half lengthwise through stems. Rinse and drain.

Ingredients you will need

Artichoke

Equipment you will use

Kitchen Scissors

Immerse artichokes in boiling water. Return to a boil, cover, and simmer over low heat until artichokes are tender when pierced, about 25 minutes.

Ingredients you will need

Artichoke

Water

Drain. Scoop out and discard fuzzy centers.

As artichokes cook, rinse fennel. Trim and discard stems and any bruised spots. Break segments apart.

Ingredients you will need

Artichoke

Fennel

In a 2- to 3-cup pan over low heat, melt butter with oil, garlic, and anchovies to make bagna cauda sauce.

Ingredients you will need

Sauce

Anchovies

Butter

Garlic

Cooking Oil

Equipment you will use

Frying Pan

Put fennel and artichokes on a platter, the bread in a basket, and bagna cauda sauce on an electric or candle warmer; take care not to scorch sauce. Dip fennel and artichoke leaves and bottoms in sauce and hold pieces of bread under vegetables to catch drips as you eat. Also dip the bread in the sauce to eat.

Ingredients you will need

Dip

Artichoke

Vegetable