While there’s nothing wrong with good, high-quality butter, this herby-garlicky sauce is a nice, fresh alternative. And eating with your hands is simply fun.
4 whole globe artichokes, stem and outer leaves trimmed, slice off top 1/3 of leaves
1 bay leaf
4 sprigs fresh thyme
1 lemon, sliced
1/4 c. extra virgin olive oil
3/4 c. chicken or vegetable broth
8 cloves garlic, minced
Sea salt and freshly ground pepper to taste
2 T. fresh Italian parsley, chopped
- In a large pot, bring 1 inch of water to a boil, add bay leaf, thyme sprigs and lemon slices. Reduce to a simmer and set artichokes in the bottom of the pot, sitting upright. Cover and cook for 15 minutes or until bottom of artichoke pierces easily with knife and leaves detach with little resistance. Remove artichokes from pot and gently scoop out choke with a small spoon.
- Meanwhile, in a saucepan combine olive oil, broth and garlic. Bring to a boil and lower to a simmer. Cook until liquid is reduced by half. Add salt and pepper to taste. Add parsley.
- Place each artichoke on a rimmed plate and spoon sauce into the cavity. Use the center of the artichoke for dipping the leaves.
Artichokes should be bright green, with a firm stem and heavy for their size. This is a vegetable that quickly turns brown when cut. An acid, such as lemon juice, helps prevent this reaction. Whenever you slice into an artichoke, be ready with a squeeze.
TOTAL FAT 14G
SAT FAT 2G
DIABETIC EXCHANGES: 1 VEG, 3 FAT