Food
Giada De Laurentiis’ Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network
Giada poaches artichokes in wine and herbs before grilling them and serving them with a garlic-infused anchovy butter sauce!
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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.
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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.
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Giada De Laurentiis’ Grilled Artichokes with Bagna Cauda | Giada in Italy | Food Network
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@victorracioppi9821
December 13, 2023 at 7:03 pm
i’d drink her bath water
@justrelaxing1501
December 13, 2023 at 7:03 pm
Giada is a good cook, how she associated her name with the restaurant in Caesar's palace is beyond me. It's a terrible place to eat and the food is substandard gas station food.
@cboy0394
December 13, 2023 at 7:03 pm
That’s not how you make bagna càuda. 1. The recipe starts with a a lot more garlic (think a head a garlic for every 100 – 150 grams of good anchovies). The garlic cloves must be split so that the germs can be removed. After removing the germs then the garlic must be boiled in water to soften the cloves. 2. Once the cloves have been soften then they are removed from water and brought back into the pan with about 120 ml (half a cup) of good olive oil. The cloves must be cooked in that oil under low heat for about 10 minutes (similar to a confit) then you add the anchovies. 3. After adding the anchovies, let them cook until the filets dissolve in the oil. Make sure that the garlic has also been broken down and dissolved. 4. The bagna càuda should be kept warm when serving with your cooked veggies (grilled onions, roasted peppers, grilled/roasted whatever) and your crudités (fennel, celery, artichokes, etc.). NO BUTTER AT ALL!!!
@ricefields9121
December 13, 2023 at 7:03 pm
[EN]
As a Piedmontese, my heart broke.
I'm sorry Giada but this is not the authentic bagna càuda. There are several recipes for bagna càuda but some points are essential:
1. Butter doesn't go in bagna càuda.
2. The garlic must cook (either in the oil or in the milk) until it becomes so soft that it can be reduced to a puree.
3. Garlic is not thrown away, it is part of the sauce.
Furthermore, in bagna càuda the main ingredients are garlic and anchovies, and not oil. You basically made an oil flavored with garlic and anchovies, which has nothing to do with bagna cauda.
Then, I know that quick and easy recipes are catchy, but using anchovy paste in bagna càuda is like serving freeze-dried mashed potatoes for Thanksgiving.
The internet is full of recipes for the original bagna càuda, on the GialloZafferano website for example there are a couple of very simple versions to follow. I think most Piedmontese prefer the version with milk.
[IT]
Da piemontese mi si è spezzato il cuore.
Mi dispiace Giada ma questa non è l'autentica bagna càuda.
Ci sono diverse ricette per la bagna càuda ma alcuni punti sono essenziali:
1. Nella bagna càuda non ci va il burro.
2. L'aglio deve cuocere (o nell'olio o nel latte) finché non diventa talmente morbido da poterlo ridurre in purè.
3. L'aglio non si butta via, è parte della bagna.
Inoltre nella bagna càuda gli ingredienti preponderanti sono l'aglio e le acciughe, e non l'olio. Tu praticamente hai fatto un olio aromatizzato all'aglio e acciughe, il che non ha niente a che fare con la bagna cauda.
Poi, lo so che le ricette facili e veloci sono accattivanti, ma usare la pasta di acciughe nella bagna càuda è come servire del purè di patate liofilizzato al giorno del ringraziamento.
Su internet è pieno di ricette per la bagna càuda originale, sul sito di GialloZafferano per esempio ci sono un paio di versioni semplicissime da seguire.
Credo che la maggior parte dei piemontesi prediliga la versione con il latte.
@lbcoach2295
December 13, 2023 at 7:03 pm
Remember when she cheated on her husband and left him with their daughter? I do too.
@maraffio72
December 13, 2023 at 7:03 pm
Mixing olive oil and butter is just part of your recipe, not part of the italian culture as you are saying.
Authentic bagna cauda recipe has no butter at all.
@luisalbertovazquezcastillo1262
December 13, 2023 at 7:03 pm
I never liked Rtchichokes
@chrisspantry3446
December 13, 2023 at 7:03 pm
Parkin
@karabarre7422
December 13, 2023 at 7:03 pm
What happened to the end of the video😳?
@shelbychurchisbeautiful614
December 13, 2023 at 7:03 pm
Giada De Laurentiis Looks So Delicious.
@carmarodriguez5145
December 13, 2023 at 7:03 pm
No cream to the Bagna Cauda. We always cooked down cream while doing the frying pan with the other ingredients.
@dc705
December 13, 2023 at 7:03 pm
What a sorry excuse for bagna cauda. Have you ever been to Piemonte? Do better.
@s.r.9320
December 13, 2023 at 7:03 pm
Yay, Titty Bird is cooking something! How does she do it all??
@TheGlobalExpats
December 13, 2023 at 7:03 pm
The artichokes must be tasty, but that backdrop though! 😍 Florence will always be our favorite city 🇮🇹
@rorecipes2007
December 13, 2023 at 7:03 pm
https://youtube.com/channel/UCA01leOOC_xKP8FkTGt70gQ
@rorecipes2007
December 13, 2023 at 7:03 pm
https://youtube.com/channel/UCA01leOOC_xKP8FkTGt70gQ
@originalgoldengoddess
December 13, 2023 at 7:03 pm
I miss Rome ❤
@Zuhausekochen
December 13, 2023 at 7:03 pm
Exzellent! gutes video wie immer! Vielen Dank!
@ITSMRZFG
December 13, 2023 at 7:03 pm
Food looks good and she’s still as a beautiful as ever
@jmason61
December 13, 2023 at 7:03 pm
Ummm, not sure about this? Video doesn't show service or how to eat the artichokes… grilled marks and flavor butter are great but?