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.

Recipe by Oxmoor House January 2005

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Recipe Summary

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

Ingredient Checklist

Directions

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.

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  • 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.

  • carbo rating: 10

Source

The Complete Step-by-Step Low Carb Cookbook

Nutrition Facts

91 calories; calories from fat 0%; fat 2.4g; saturated fat 1.3g; mono fat 0g; poly fat 0g; protein 3.5g; carbohydrates 16.7g; fiber 6.5g; cholesterol 5mg; iron 2mg; sodium 28mg; calcium 66mg.
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