Artichoke Caesar

Yield 1 gal 

Mayo                                                                    1 gal 

Roasted Garlic                                                   80 cloves

Anchovies                                                           60 anchiovies

Parmesan                                                            8 cups 

Artichoke Hearts                                              3#


  1. Roast the garlic cloves in 350-degree oven wrapped tightly in tin foil. 
  2. Sear the artichoke hearts until golden brown. 
  3. In a food processor, pulse all ingredients except Parmesan until smooth
  4. Then fold in the parmesan slowly so as not to break the dressing. 
  5. Taste and Season. Label and store properly.

Divide by 4 for small batch