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Artichokes With Browned Garlic And Lemon Dipping Sauce

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


  • 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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection