• 2servings

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Nutrition Info . . .

MineralsPhosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 Artichokes - (about 12 oz each)

  2. 1/2 cup 118ml Fat free mayonnaise

  3. 1 Garlic clove - minced

  4. 1 tablespoon 15ml Small capers - or 1 tablespoon 15ml Pickle - chopped (small)

  5. 1 tablespoon 15ml Caper or pickle brine

Instructions Jump to Ingredients ↑

  1. FOR ARTICHOKES With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake off water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5 1/2 to 8 1/2 minutes until lower leaves can be pulled off and base pierces easily with fork. Rotate and rearrange halfway through cooking. Let stand 3 - 5 minutes.

  2. TO PREPARE DIP In small bowl combine mayonnaise, garlic, capers and caper brine.

  3. TO PREPARE BASKET Remove 1/4 of one side of artichoke leaves; reserve leaves. Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves.


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