Name: Artichokes with Bagna Cauda
Yield: 6 Servings
Ingredients: 3 heads of garlic, cloves separated, papery skin removed (but cloves left unpeeled); 3 tablespoons butter; 1 2-ounce tin anchovy fillets, drained, anchovies chopped; 1/2 cup extra-virgin olive oil; 6 large artichokes, stems trimmed, top 3/4 inch removed, tips of remaining leaves trimmed

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