Recipe from the Clif Family Kitchen
Bagna Cauda
Ingredients
¾ cup of butter
20 cloves garlic
4 oz Anchovies in oil (drained)
4 oz pack of Clif Family Organic Rosemary Almonds & Pistachios
1 ½ cup Clif Family Extra Virgin Olive Oil
Pinch of cracked black pepper
Zest and juice of 1 lemon
- In a saute pan over medium low heat, melt butter and lightly cook garlic cloves, black pepper, nuts and anchovies until fragrant and garlic is very lightly browned.
- Transfer to a food processor and add lemon juice and lemon zest and slowly stream in olive oil until a homogenous blend is achieved.
- Serve warm or in a fondue pot with grilled artichokes or any other veggies you wish to dip in.
Grilled Artichokes
Ingredients
4 fresh artichokes
Grapeseed or other high temp cooking oil, as needed
1 lemon, split in half
Lemon juice and water, as needed
Salt to taste
- Create a steamer with either a steamer pot or metal colander placed in a larger pot with a shallow layer of water beneath (make sure there’s enough room for the pot to seal).
- Clean artichokes by rinsing well or submerging in water. Trim away the sharp point bits with kitchen shears and use a vegetable peeler to peel away the tough outer layer of the stalk. Cut the very top about ¾” and split in half lengthwise. Use a spoon to scoop out the fuzzy “choke” and rub well with a half lemon to prevent the artichoke from oxidizing and turning brown. Submerge in water with lemon juice while working on the other artichokes.
- Place cut side down in the steamer and steam for 20-30 minutes until tender. While steaming, preheat your grill to high heat.
- Pat artichokes dry after removing from the steamer and brush with cooking oil, season generously with salt.
- Grill cut side down until lightly charred, flip over and repeat.
- Serve with Rosemary Pistachio Almond Bagna Cauda.
