Artichokes With Browned Garlic And Lemon Dipping Sauce

Oxmoor House
4 servings (serving size: 1 artichoke and 2 tablespoons sauce)


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4 large artichokes
2 teaspoons butter or margarine
1 garlic clove, minced
2 tablespoons lemon juice
1 tablespoon white wine Worcestershire sauce
1/4 cup water
1 tablespoon Dijon mustard
Dash of ground white pepper


Wash artichokes by plunging up and down in cold water. Cut off stem ends; trim about 1/2 inch from top of each artichoke. Cut off artichoke stems; remove bottom leaves. Place artichokes, stem ends down, in an 11- x 7-inch baking dish; add water to depth of 1 inch. Cover with heavy-duty plastic wrap, and vent. Microwave at HIGH 10 minutes or until a leaf near the center of each artichoke pulls out easily. Drain. Remove fuzzy choke from center of each artichoke with a spoon.

Melt butter in a small saucepan; stir in garlic. Cook over medium heat, stirring constantly, until garlic is lightly browned. Add lemon juice and remaining 4 ingredients; heat just until hot. Serve as a dipping sauce with whole artichokes.

Created date

March 2010

Nutritional Information

Calories 91
Fat 2.4 g
Satfat 1.3 g
Protein 3.5 g
Carbohydrate 16.7 g
Cholesterol 5 mg
Iron 2 mg
Sodium 28 mg
Caloriesfromfat 24 %
Fiber 6.5 g
Calcium 66 mg