4 servings (serving size: 1 artichoke and 2 tablespoons sauce)
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
How to Make It
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 water and next 4 ingredients; cook just until hot. Serve as a dipping sauce with whole artichokes.