Artichokes with Bagna Cauda Sauce

Artichokes with Bagna Cauda Sauce

Typically fussy-to-prepare artichokes are a cinch to make using the microwave. While the artichokes are steaming, use a separate Anyday dish to prepare a bagna cauda dipping sauce. Unlike the traditional version, make it Dave Chang-style, using almonds, anchovies, fish sauce, and deeply flavorful brown butter.

All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.


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Select your microwave wattage in the dropdown. The cook times in this recipe will automatically change accordingly.

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To find your microwave’s wattage, look at the front panel, the side of the door, in the back, in the user manual, or Google the model number. If both an input and output wattage are listed, use the output.

Wattage translates to how powerful the microwave is. The higher the wattage, the faster your food will cook. The lower the wattage, the longer the cook time.

When in doubt, start with less time — you can always add more.

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Prep Time

5 mins

Cook Time

6-8 mins

Free Time

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Ingredients

  • 1 globe artichoke
  • ¼ cup (60ml) water
  • ½ cup (70g) almonds, skin on, raw
  • 2 garlic cloves, thinly sliced
  • 1 tablespoon oil from anchovies, or olive oil
  • 1 teaspoon fish sauce
  • ½ cup (115g) unsalted butter, diced

Preparation

  1. Trim the stems and place them with the artichokes in the Anyday dish. Add the water and then cover with the lid (knob lifted). Cook in the microwave for 6-8 minutes, or until the outer leaves pull off easily and the heart is tender when pierced with a knife. Set aside on a serving plate and wipe out the Anyday dish.
  2. While the artichokes steam, grind the almonds using a food processor or mortar and pestle until a chunky paste is formed. Add the garlic, oil, and fish sauce and continue to grind until a coarse mixture is formed. 
  3. Transfer the almond paste to the same Anyday dish alongside the diced butter. Cover and cook for 5 minutes (stirring once halfway) to ensure even cooking and reduce the chance of overflow. The sauce is ready when the butter is slightly browned and foamy.

Serving suggestions & tips

  • In place of almonds, use (traditional) walnuts or another nut of your choosing, such as pistachios, pecans, or cashews.
  • Try using unsweetened almond butter in place of raw almonds.
  • Toss the extra (extremely delicious) sauce into cooked pasta, gnocchi, or ravioli. 
  • Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.