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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Artichokes with Roasted Garlic Wine Dip

Source: dLife

Steamed artichokes with a garlic and white wine dipping sauce.

Nutrition Facts

Makes 4 servings
Amount Per Serving

Calories	99.1

Total Carbs	12.0 g

Dietary Fiber	3.1 g

Sugars	1.5 g

Total Fat	2.8 g

Saturated Fat	1.8 g

Unsaturated Fat	0.0 g

Potassium	25.1 mg

Protein	2.8 g

Sodium	253.2 mg

Dietary Exchanges 2.8 Fat, 1.0 Vegetables,

See the Detailed Nutritional Analysis

Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings

Ingredients

2.0
2 each whole heads of garlic 4.0
4 each fresh artichokes 0.5
0 1/2 cup white wine 1.0
1 cup low sodium vegetable broth 1.0
1 tbsp butter 0.25
0 1/4 tsp kosher salt 1.0
1 cup chopped parsley

Directions

Preheat oven to 400 degrees F.
Peel off outer white skin from garlic cloves. Wrap each head in aluminum foil. Bake garlic on a baking sheet for 45 minutes. Remove from oven and let cool for 10 minutes. Separate garlic cloves and squeeze to remove inner pulp.
Slice off the bottom stems of artichokes along with the bottom few leaves. Cut off about 1/2 inch from the tops of the artichokes. Arrange artichokes, stem ends down in a large pot of Dutch oven filled 2/3 of the way with water. Boil on stovetop. Lower heat, place lid on pot, and simmer 45 minutes or until artichokes are tender. Strain and run under cold water. Let cool.
Mix half the garlic pulp and wine in a pot and let boil; cook 2 minutes. Pour in broth and cook 8 minutes or until liquid is reduced to 1/2 cup. Take pot off of heat and mix in butter and salt.
Using a food processor or blender, puree mixture with the rest of the garlic pulp until smooth. Serve dip garnished with parsley with artichokes for dipping.