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Ingredients
- 1 lemon, for zest/juice
- 3 cloves fresh garlic, finely chopped
- ½ cup reduced-fat mayonnaise
- ½ teaspoon kosher salt
- 2 medium fresh artichokes, trimmed
- 1 cup water
Steps
- Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons). Chop garlic. Combine mayonnaise, salt, lemon zest, garlic, and 1 tablespoon juice; whisk until blended, then
chill aioli. - Peel away lower, small petals of artichokes and discard. Slice about 1 inch off the top and bottom of each artichoke (top should expose tender, purple insides). Trim off remaining pointed petal tips with kitchen shears.
- Combine water and remaining 1 tablespoon juice in medium saucepot. Place artichokes in pot, coating in water. Cover and simmer on medium-low 35–40 minutes or until stem is fork-tender and petals pull away easily. Let stand to cool slightly; serve artichoke petals with aioli.
Amount per ⅙ recipe serving: Calories 100, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 5mg, Sodium 360mg, Total Carb 7g, Fiber 3g, Sugars 1g, Protein 2g, Calc 2%, Vitamin A 0%, Vitamin C 0%, Iron 6%