Condiments
Curry Aioli
Prep Time
15 min
Cook Time
30 min
Servings
4
Calories
150
A delicious Condiments recipe from the FatFree archive.
Ingredients
There were some wonderful fresh artichokes at the store this weekend.
I love steamed artichokes with aioli (garlic mayonnaise) dip, and have
been looking for fatfree ways to enjoy my artichokes. I found that
the fatfree mayonnaise substitute lacks something (yeah, fat). Last
night, I tried adding a tablespoon of white wine to a fatfree mayo,
and it added just what was needed:
Curry Aioli
1/3 cup fatfree mayo substitute (I used Kraft)
1-2 cloves garlic pressed in garlic press
1-2 tsp curry powder
(1 tsp paprika instead of curry works well, too)
1 tbsp white wine
salt,pepper if desired
I love steamed artichokes with aioli (garlic mayonnaise) dip, and have
been looking for fatfree ways to enjoy my artichokes. I found that
the fatfree mayonnaise substitute lacks something (yeah, fat). Last
night, I tried adding a tablespoon of white wine to a fatfree mayo,
and it added just what was needed:
Curry Aioli
1/3 cup fatfree mayo substitute (I used Kraft)
1-2 cloves garlic pressed in garlic press
1-2 tsp curry powder
(1 tsp paprika instead of curry works well, too)
1 tbsp white wine
salt,pepper if desired
Instructions
Mix them all up and put in fridge while the artichokes steam so the
flavors can combine.
To steam the artichokes, first cut about 1 inch off the tops (I use a
bread knife to saw through the leaves). Using scissors, cut the top
half-inch off each leaf that has a sharp exposed tip (you don't want
to stick yourself when pulling leaves off). Then put the artichokes
upside down into about 1 inch of boiling water with some herbs and
garlic in it. (I steamed my artichokes in water with garlic cloves and
fresh rosemary, but there are a lot of other good things to throw in
like lemon slices, basil, oregano, or other herbs). Cover loosely,
reduce heat to simmer and steam for about 40-45 minutes for large
artichokes (you might have to replenish the water). The outermost
leaves might be tough, and you can remove them first before steaming,
although I don't.
Makes enough for 3-4 artichokes depending on how much dip you like.
flavors can combine.
To steam the artichokes, first cut about 1 inch off the tops (I use a
bread knife to saw through the leaves). Using scissors, cut the top
half-inch off each leaf that has a sharp exposed tip (you don't want
to stick yourself when pulling leaves off). Then put the artichokes
upside down into about 1 inch of boiling water with some herbs and
garlic in it. (I steamed my artichokes in water with garlic cloves and
fresh rosemary, but there are a lot of other good things to throw in
like lemon slices, basil, oregano, or other herbs). Cover loosely,
reduce heat to simmer and steam for about 40-45 minutes for large
artichokes (you might have to replenish the water). The outermost
leaves might be tough, and you can remove them first before steaming,
although I don't.
Makes enough for 3-4 artichokes depending on how much dip you like.
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Nutrition Facts
Per Serving (4 servings)| Calories | 150 |
| Protein | 3,00 g |
| Carbohydrates | 25,00 g |
| Fat | 2,00 g |
Category
CondimentsRelated Recipes
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