Creme de la Crumb · by Tiffany★ 5.0 (4)
How to Cook Artichokes & Best Artichoke Dipping Sauce
NUTRITION · PER SERVING60M COOK
CAL 3%·PRO 4%
CARBS 5G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER0G TOTAL SUGAR
FAT 3G48% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Steamed whole artichokes served with a creamy Dijon dipping sauce. Classic and elegant, they work as an appetizer or light starter.
starter♒ steamer🍲 stockpot🥄 saucepangluten freevegetarian
View the full recipe on Creme de la Crumb →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- 2 globe artichokes
- 1 lemon (halved)
- 1 dried bay leaf
- 3 tbsp half fat creme fraiche (or half sour cream and half mayo)
- ½ tbsp Dijon mustard
- 1/4 tsp garlic powder
- salt (to taste)
- cracked black pepper (to taste)
At a glance
PER SERVING · TIME 60M
CAL 3%·PRO 4%
CARBS 5G39% OF CAL
2G FIBER0G ADDED0G INTRINSIC3G OTHER0G TOTAL SUGAR
FAT 3G48% OF CAL
2G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 42m
- Sodium
- 713mg
- Total sugar
- 0g
- Added sugar
- 0g
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 157mg
- Calcium
- 41mg
- Iron
- 0.54mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 713MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.