Artichokes with Browned Garlic and Lemon Dipping Sauce

Fresh artichokes with a dipping sauce are an elegant low-carb indulgence. Since you eat the artichoke piece by piece, you can eat slowly and enjoy the flavor of every bite.


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

Recipe from

Oxmoor House

Nutritional Information

Calories 91
Caloriesfromfat 0.0 %
Fat 2.4 g
Satfat 1.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 16.7 g
Fiber 6.5 g
Cholesterol 5 mg
Iron 2 mg
Sodium 28 mg
Calcium 66 mg


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


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.

2. 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.

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

carbo rating: 10

The Complete Step-by-Step Low Carb Cookbook,

Oxmoor House

January 2005
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