2 jumbo artichokes
1 lemon quartered
clove of garlic (not required)
Canola oil cooking spray
coarse ground black pepper
Lemon Dipping Sauce:
Bestfoods lowfat mayonnaise
black pepper powder
Rinse the artichokes in cold water
cut 1 inch off the tips
cut 1 inch off the stems
Snip off all the thorned tips of each leaf with a pair of kitchen scissors
Cut in halves
Fill pot with about 2-3 inches of water
Bring water to boil
Squeeze juice from the lemon quarters into the water
Drop lemon quarters into the pot
Drop artichoke halves into the pot
Cover with lid.
Bring to boil again.
Reduce to a simmer..
Boil in lemon water for 1/2 hour with a cover lid.
Spray cookie sheet with Canola oil cooking spray.
Place artichoke halves on cookie sheet.
Use a pastry brush to brush halves with butter.
Sprinkle with sea salt and coarse ground black pepper.
Broil in oven until lightly browned on top.
Serve with Lemon Dipping Sauce.
For sauce, just mix Bestfoods lowfat mayonnaise, lemon juice, sea salt and black pepper powder. Blend and add more to your taste.
How to eat it after: Pull off a petal, dip white fleshy end in sauce, place in mouth, dip side down, pull through teeth to get at the delicious soft pulpy flesh. Discard the rest. Repeat this process with each petal until you're done with your half. Remove and discard the inedible choke and try to eat the rest of the heart.
Reader Submitted Recipe