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Artichokes With Bagna Cauda

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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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