Artichokes with Lemon Dipping Sauce

This is one of the best dipping sauces you’ll ever find. When you are cooking the artichokes, you’ll know they are done when an outside leaf pulls off easily.

Serves: 4Hands-on: 10 minutesTotal: 30 minutesDifficulty: Easy

Serves: 4

Ingredients

  • 4 globe artichokes, trimmed
  • 4 quarts water
  • 1 tsp. ground coriander seeds
  • 3 Tbsp. lemon juice
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • ¼ cup extra-virgin olive oil
  • ½ cup Splenda
  • ½ tsp. salt
  • ½ tsp. paprika

Directions

  • Trim any discolored leaves off the artichokes. Cut off the base of the stem. Cut off the very top of each artichoke. Boil in water with coriander for 18–20 minutes.
  • Whirl the lemon juice and egg in your blender. Slowly pour in the melted butter, olive oil, Splenda, salt, and paprika. Serve the artichokes hot or at room temperature with the sauce on the side.

Recipe Information

Serves: 4

Ingredients

  • 4 globe artichokes, trimmed
  • 4 quarts water
  • 1 tsp. ground coriander seeds
  • 3 Tbsp. lemon juice
  • 1 large egg
  • ¼ cup unsalted butter, melted
  • ¼ cup extra-virgin olive oil
  • ½ cup Splenda
  • ½ tsp. salt
  • ½ tsp. paprika

Directions

  • Trim any discolored leaves off the artichokes. Cut off the base of the stem. Cut off the very top of each artichoke. Boil in water with coriander for 18–20 minutes.
  • Whirl the lemon juice and egg in your blender. Slowly pour in the melted butter, olive oil, Splenda, salt, and paprika. Serve the artichokes hot or at room temperature with the sauce on the side.

Nutrition Information

Nutrition Information
Amount per serving
Calories300
Total Fat25g
Saturated Fat10g
Cholesterol80mg
Sodium430mg
Total Carbohydrate15g
Dietary Fiber7g
Sugars2g
Protein6g