| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Grains | Appetizers, Vegetables | 6 | Servings | |
INGREDIENTS
| 6 | Artichokes | |
| 1/2 | Lemon | |
| 1 | c | Nonfat or lowfat yogurt |
| 3 | T | Dijon mustard, grainy style |
| preferred | ||
| 2 | T | Low-fat mayonnaise |
| 1 | t | Lemon juice |
| 1/2 | t | Horseradish |
| 1/2 | t | Worcestershire sauce |
| Salt & freshly ground pepper | ||
| to taste | ||
| Lemon wedges |
INSTRUCTIONS
1999 Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissor. Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly, and chill in a covered container in the refrigerator. Whisk the sauce ingredients together and chill until ready to use. Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges. Note: Artichokes can be successfully cooked in a microwave oven. Place the trimmed artichokes in a microwave-safe dish and cover with plastic wrap or a domed lid. Cook for 12 to 15 minutes, or until tender. Serves 6 Typed in MMFormat by cjhartlin@msn.com Source: Cookbook Digest Jan/Feb 99 Posted to MM-Recipes Digest V4 #9 by chartlin@hotmail.com on Mar 11,
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Nutrition (calculated from recipe ingredients)
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Calories: 51
Calories From Fat: 9
Total Fat: 1.1g
Cholesterol: 1.1mg
Sodium: 78.5mg
Potassium: 276.9mg
Carbohydrates: 10.2g
Fiber: 3.9g
Sugar: <1g
Protein: 2.6g