Atkins Vegetable Recipes

Ingredients:

4 whole artichokes, (preferably pointed-leaf,

NOT GLOBE ARTICHOKES)

4 lemons, divided
2 tbsp coriander seeds
2 tbsp salt
1 stick salted butter, 8 pieces

Instructions:

The elegant artichoke stands on its own as a self-contained snack or
appetizer. Each part has its own character, from the earthy bits of meat on
the outer leaves to the dense heart at the bottom.

1. Trim the stems of the artichokes to about 2 inches. Bring 4 quarts of
water to a boil in a large saucepot . Halve 3 lemons and squeeze juice into
water. Add lemon halves, coriander seeds, and salt; cook 5 minutes.

2. Place artichokes in the cooking liquid, and cover with a heavy plate to
keep them from floating. Boil 15 minutes, until a paring knife, inserted
where the stem meets the bottom, comes out easily.

3. In a small bowl, melt butter in a microwave. Mix in juice of remaining
lemon.

4. Serve each person one whole artichoke, accompanied by a ramekin of
butter sauce and a large bowl for discarded leaves. (See Tip)

To eat an artichoke, start by pulling off the leaves one by one. Dip the
bottoms of the outer leaves in butter and eat the tender parts only. The
tender inner leaves are fully edible. In the center is a hair-like choke:
scoop it out with a spoon and discard. At the bottom is the meaty heart
which should be eaten with a knife and fork.

Prep time: 10 minutes

Bake/Cook time: 15 minutes

Carbohydrates: 13.5 grams

Net Carbs: 6.5 grams

Fiber: 7 grams

Protein: 4 grams

Fat: 28.5 grams

Calories: 315

Servings: 4