Recipe by Oxmoor House January 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.


Oxmoor House Healthy Eating Collection

Nutrition Facts

91 calories; fat 2.4g; saturated fat 1.3g; protein 3.5g; carbohydrates 16.7g; cholesterol 5mg; iron 2mg; sodium 28mg; calories from fat 24%; fiber 6.5g; calcium 66mg.