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Baked Artichokes with Garlic and Capers

Source of Recipe


The Seattle Times






List of Ingredients



• 2 artichokes
  
• 2 Tbsp lemon juice
  
• 2 tsp olive oil
  
• 1 Tbsp drained capers
  
• 3 medium cloves garlic, peeled and quartered
  
• 1/4 tsp salt
  
• Freshly ground black pepper to taste
  
• 1/2 cup low-sodium chicken broth
  
• 1/4 cup dry white wine
  
• 1 Tbsp minced parsley
  
• 1/3 cup reduced-fat mayonnaise
  






Instructions



1. Using a long, sharp knife, trim the artichoke stems to 1/2-inch. Using kitchen shears, cut about 1/2-inch from the top of each leaf. Cut each artichoke in half lengthwise. With a small paring knife, cut out the hairy chokes and small spiky leaves surrounding them. Rub lemon juice into the cut sides. Place, cut-side down, in a steamer basket over boiling water and steam for 10 minutes.
   
   
2. Lightly oil a baking dish with olive oil. Preheat oven to 450º F.
   
   
3. Place artichokes, cut-side up, in the baking dish. Sprinkle with capers, garlic, salt and pepper. Combine broth and wine. Pour over artichokes, cover tightly with aluminum foil and bake 30 minutes. Test for tenderness by piercing the hearts.
   
   
4. Cool artichokes for about 30 minutes. Pour cooking liquid that is left in the pan into a small bowl. (There may be just a tablespoon or two.) Scrape capers and garlic from the artichokes into the bowl, mashing garlic with the back of a spoon. Add parsley and mayonnaise, mixing well. Serve as a dipping sauce for the artichokes.
   
   Makes 4 servings.