Artichokes with Bagna Cauda Sauce
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PT5M
PTM
Prep Time
5 minsCook Time
13-14 minsFree Time
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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.
What You’ll Need
What You’ll Need
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
- 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 7-9 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.
- 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.
- Transfer the almond paste to the same Anyday dish alongside the diced butter. Cover and cook for 6 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
- Try using unsweetened almond butter in place of raw almonds.
- Toss the extra (extremely delicious) sauce into cooked pasta, gnocchi, or ravioli.
Recipe notes
- In place of almonds, use (traditional) walnuts or another nut of your choosing, such as pistachios, pecans, or cashews.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
