Until recently, I forgot how much I love eating whole artichokes.

I’ve been so used to just buying the hearts and using them in one of my Weight Watchers Recipes, that I forgot how fun it is to peel off each petal and dip it into some delicious dipping sauce. So today, I honor the whole, petal covered artichoke with this easy and delicious Steamed Artichoke Recipe with Balsamic Mayo Dipping Sauce. I added some lemon, garlic and a bay leaf to the steaming water which really adds a nice taste to the artichoke. And the dipping sauce took just a minute to make.

My husband and I each ate our own artichoke, and we actually even had some dipping sauce leftover. Each serving, including the sauce is just 2 Points…not bad for a recipe that will give you a lot of mileage at the table.

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Enjoy!

Steamed Artichokes with Balsamic Mayo Dipping Sauce

A delicious appetizer or side dish recipe, don’t underestimate the fabulousness of steamed artichoke and dipping sauce. The mayonnaise based dipping sauce in this recipe is flavored with balsamic adding the perfect flavor balance with the sweet and delicate artichoke.

Ingredients

  • 2 medium sized artichokes
  • 1 lemon
  • 1 bay leaf
  • 4 cloves garlic
  • 1 tbsp balsamic vinegar
  • 1 tbsp reduced fat mayonnaise (I used Veganaise)
  • 1/4 cup plain, non-fat Greek yogurt

Instructions

  1. Trim artichokes, first by slicing off a thin portion of the the tip of the artichoke. Then snip off the pointy ends of each petal and pull off any smaller petals towards the base of the stem that are brown or loose. Slice off any excess stem. Wash artichoke well with water.
  2. Fill a large, deep pot with a few inches of water. Add in two slices of the lemon, 2 garlic cloves and the bay leaf.
  3. Bring water to a boil and then reduce heat to a simmer. Place artichoke tip down in the water. Cover with a lid and cook for 20 to 25 minutes, or until artichoke is tender enough that you can easily peel off the outer leaves.
  4. Meanwhile, prepare dipping sauce by combining mayonnaise, Greek yogurt, 2 remaining cloves of garlic (minced), balsamic vinegar, and juice from remaining lemon. Season with salt and pepper, if desired. Cover and refrigerate while artichokes are cooking.
  5. To eat, peel off each petal, one by one, dip the white part at the end into the dip, and then use your teeth to scrape the dip covered flesh from the petal, into your mouth. Remove the choke, and then cut the heart into pieces and dip into sauce to eat.
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Preparation time: 15 minute(s)

Cooking time: 40 minute(s)

Diet type: Macrobiotic

Diet tags: Low calorie, Reduced fat, Reduced carbohydrate

Number of servings (yield): 2

Culinary tradition: USA (Traditional)

Entire recipe makes 2 servings
Serving size is 1 artichoke and ½ the dipping sauce
Each serving = 2 Points

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PER SERVING: 107 calories; 2.5g fat; 14.5g carbohydrates; 3.5g protein; 10g fiber

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