Giada De Laurentiis' Grilled Artichokes with Bagna Cauda | Giada in Italy

Giada poaches artichokes in wine and herbs before grilling them and serving them with a garlic-infused anchovy butter sauce! Subscribe to #discoveryplus to stream more #GiadaInItaly: http://discoverypl.us/2NeKVgd. Get the recipe ▶ https://foodtv.com/2VIFxXp Subscribe to Food Network ▶ http://foodtv.com/YouTube Giada De Laurentiis visits Italy to reconnect with her roots. Whether she's digging into her family's recipe book or sharing Italian culture with her daughter Jade, her trip is all about the bounty and beauty of Italy enjoyed with friends and family. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Grilled Artichokes with Bagna Cauda RECIPE COURTESY OF GIADA DE LAURENTIIS Level: Intermediate Total: 35 min Active: 30 min Yield: 4 servings Ingredients Grilled Artichokes: 1 cup dry white wine 4 sprigs thyme 2 sprigs rosemary 1 bay leaf Kosher salt 1 lemon, halved 2 artichokes, halved, outer leaves removed, tips trimmed, stems and bases peeled 1 tablespoon olive oil Bagna Cauda: 1/4 cup olive oil 3 cloves garlic, smashed 1 teaspoon anchovy paste 3 tablespoons unsalted butter, cut into cubes Kosher salt Directions For the grilled artichokes: In a medium Dutch oven, combine the white wine, thyme, rosemary, bay leaf, 1/2 teaspoon salt and 1 cup water. Squeeze in the juice from the lemon halves and then drop the lemon halves into the pot. With a small spoon, scoop out the furry choke from each of the artichoke halves. Place the artichokes in the pot, cut-side down. Cover the pot and bring the poaching liquid to a simmer over medium-high heat; reduce the heat to medium low to maintain a gentle simmer. Poach the artichokes for 10 minutes, or until the tip of a paring knife slides in easily at the thickest point. Remove the artichokes to a wire rack to drain and cool slightly. For the bagna cauda: Place a small saucepan over medium heat. Add the olive oil, garlic and anchovy paste to the hot pan and stir with a wooden spoon, mashing the anchovy paste into the oil. Cook for about 3 minutes, or until the garlic is fragrant and just beginning to toast. Stir in the butter, one piece at a time, until completely incorporated. Season with a pinch of salt. Keep warm over low heat. To finish the grilled artichokes: Preheat a grill pan over medium-high heat. Drizzle the artichokes with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt. Place the artichokes on the grill, cut-side down; grill until nicely browned, 4 minutes. Turn the artichokes and grill for another 2 minutes, pressing down gently for even browning. Serve the artichokes with the bagna cauda on the side for dipping. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ FOOD NETWORK KITCHEN APP: http://foodtv.com/FNKApp ▶ WEBSITE: https://www.foodnetwork.com ▶ FULL EPISODES: https://watch.foodnetwork.com ▶ FACEBOOK: https://www.facebook.com/FoodNetwork ▶ INSTAGRAM: https://www.instagram.com/FoodNetwork ▶ TWITTER: https://twitter.com/FoodNetwork #GiadaDeLaurentiis #GiadaInItaly #FoodNetwork #GrilledArtichokesWithBagnaCauda Giada De Laurentiis' Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network https://www.youtube.com/watch?v=lZxtLKz0KzE