Tangy Lemon Herb Dip, recipe follows
1 clove garlic, peeled and sliced
2tablespoons chopped shallot
½tablespoon extra virgin olive oil
2 globe artichokes, about 8 to 10 ounces each
Calories 121 (6% from fat) ▪ carb. 26g ▪ pro. 8g ▪ fat 1g ▪ sat. fat 0g ▪ chol. 0mg ▪ sod. 216mg ▪ calc. 105mg ▪ fiber 12g
Place water, lemon slice, garlic, shallot, and olive oil in a 1½ quart microwave safe casserole with lid.
Wash the artichokes under cold water. Pull off lower outer leaves/petals and discard. Trim stem ends so that artichokes will sit upright. Cut off top inch of artichoke and use kitchen snips/shears to trim sharp tips of leaves. Rub all cut surfaces immediately after cutting with lemon half to prevent discoloration. Place on sides in seasoned water in casserole and cover with a sheet of waxed paper, then the lid. Place in the Cuisinart Compact Microwave and microwave on High (PL-10) for 8 minutes. Turn artichokes over, recover and microwave on High (PL-10) for 8 minutes longer. Stand artichokes upright in liquid and cover. Let stand for 5 minutes before serving.
Serve cooked artichokes with Tangy Lemon Herb Dip or other favorite dipping sauce.