Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
1 cup garlic cloves, peeled and left whole
1/4 cup olive oil
1/4 cup butter, diced
3 anchovies (optional)
Couple sprigs of thyme
1. Place the garlic cloves, olive oil, butter, anchovies and thyme sprigs in an even layer in a pot and place over a medium heat.
If you’re squeamish about anchovies, substitute with salt instead. But be forewarned: the anchovies impart a full-bodied savoriness that can’t quite be replicated with salt.
2. Once the garlic starts to sizzle, turn the heat down to the lowest setting and cook the garlic low and slow until it becomes meltingly tender. You should be able to prick it with a fork and it should break apart with little resistance – just like soft butter.
3. Transfer to a serving dish, arm yourself with a crusty loaf and dive in.
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