Nutritional Bonus: Though tough and thorny on the outside, the rewards of conquering an artichoke are plentiful. The leaves and heart are not only delicious but also low in calories and high in fiber. They are also a good source of magnesium and folate, nutrients that boost your immune system and promote healthy brain and cell development during pregnancy, respectively.
- With a sharp knife, slice about 1 inch off the top of each artichoke. If leaves have thorns, snip off tips of leaves with kitchen shears. Cut stems, leaving about 1 inch on each artichoke. Rub cut parts of artichokes with lemon to prevent browning.
- Fill a large pot with 2 to 3 inches of water (water should only come up to the bottom of a steamer basket, not cover it) and place on high heat. Insert steamer basket into pot and add artichokes to basket; cover. Bring to a boil, then reduce heat to a simmer. Cook for 25 to 35 minutes or until outer leaves of artichokes can be easily pulled off.
- Meanwhile, add remaining ingredients to a medium bowl and whisk to combine. Refrigerate mixture until ready to serve. Serve steamed artichokes warm with lemon-herb sauce for dipping.
- Serving Size 1 artichoke and 1/4 c yogurt sauce
- Calories 126
- Carbohydrate Content 18 g
- Cholesterol Content 10 mg
- Fat Content 4 g
- Fiber Content 7 g
- Protein Content 11 g
- Saturated Fat Content 2 g
- Sodium Content 247 mg
- Sugar Content 3 g
- Monounsaturated Fat Content 0 g
- Polyunsaturated Fat Content 0 g