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Recipe of Baked Artichoke with Chili Mayonnaise
Recipe

Baked Artichoke with Chili Mayonnaise

20 mins
50 mins
Low
65
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We will instruct you now on the best way to prepare artichoke! Start the diet with this delicious Baked Artichoke recipe with Chili Mayonnaise that will undoubtedly become one of your favorite dishes. To prepare this recipe keto you will need to boil or put a piece in the oven. As it is a low calorie recipe, it will serve as a perfect snack for during the day. The best thing is that this Baked Artichoke with Chili Mayonnaise has only 151.2 calories per serving.
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Ingredients

4 portions
  • 4 artichoke, clean and without the stem
  • 2 tablespoons olive oil
  • 1 yellow lemon
  • 1 tablespoon salt
  • 1/2 tablespoons black pepper, freshly ground
  • 1/2 cups mayonnaise, for the dressing
  • 2 tablespoons Dijon mustard, for the dressing
  • 1 tablespoon chilli powder, for the dressing
  • 1 tablespoon lemon juice, for the dressing
  • 1/2 tablespoons onion powder, for the dressing
  • 1/4 tablespoons garlic powder

Preparation

Preheat the oven to 180 ° C (356F)
Open the artichokes slightly and place them on a tray with aluminum foil. Glaze with olive oil and yellow lemon juice, season with salt and pepper. Wrap them in the foil and bake for about 50 minutes or until they are soft. Remove and cool slightly.
For the dressing, in a bowl mix mayonnaise with mustard, chilli powder, lemon juice, onion and garlic powder. Season with salt and pepper.
Serve the artichokes with the dressing.

PRESENTATION

Serve the artichoke accompanied with the dressing.

TIPS

If you don t have an oven, you can boil the artichoke if you do not have an oven, just put it to cook in water with salt and lemon juice so it does not brown. Detach one of the leaves of the artichoke, if it comes off easily, that means it is ready.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
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