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May 11, 2012 01:45 PM

Artichokes!!! Any low fat alternatives to butter with garlic & lemon????

The market is flooded with beautiful artichokes. Since I'll be eating a lot of them, I'm looking for alternatives to the old standby, butter.

Any suggestions?

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  1. Dijon vinaigarette; aoli; or italian salsa verde.

    1. The salad dressing of your choice works just fine. We love a remoulade sauce also.

      1. low fat mayo, fresh lemon juice, dash of paprika and maybe a fresh herb of your choice (basil, tarragon, chives...)

        8 Replies
        1. re: monavano

          Our Weight Watchers coach in Nashville would holler at us if we said we used low-fat mayonnaise, because all the extra carbs are worse (and more fattening) than the oil and egg yolk. So if I'm going to sub in mayo for the butter - which is a very good idea - I'll probably make a small batch of garlicky mayonnaise with olive oil.

          1. re: Will Owen

            I"m not afraid of carbs, thank you ;-) Besides, Hellman's Low Fat has 0 sugar/serving (although there is sugar down in the ingredient list) and 1 g carb/serving, so your coach should read some labels and encourage pupils to do the same.
            Kraft with Olive Oil Reduced Fat has no sugar, for that matter.

            1. re: monavano

              They've changed the formula, then; all the low-fat mayos in the '90s were thickened with starchy fillers. You don't have to be afraid of carbs, simply aware that simple carbs spike your blood sugar and promote excessive insulin production. An overworked pancreas tends to stop working so well. This elderly, diagnosed pre-diabetic intends to continue cutting back on the white bread and potatoes, but good fats in moderation can slow down the digestibility of those carbs. Patty (who was a serious and credentialed dietician) pointed out the seeming paradox that since French fries are less easily digested than a baked potato, she would advise ordering those if you just HAD to have some potato.

              1. re: Will Owen

                Interstingly... last week at a local farmers market, I picked up Vivaldi potatoes. They were Yukon Gold-like and really a bargain. Fresh, too, which is hard to find at a supermarket. Anyway, I'd never heard of this potato and I looked it up and they are referred to as the "Weight Watcher's Potato" because they have around 30% fewer calories and carbs than other popular varieties.
                Perhaps you already know this, but I thought it pretty cool.
                And funny, the baked potato used to be on of the biggest staples for the dieter. I remember many a skinny-already "dieting" women pulling out their baked potato for lunch and topping with fat free dressing and broccoli. Funny how point of view changes.

                1. re: Will Owen

                  Will is correct .... my dietician told me last month to stay away from the lowfat / non fat versions!

                    1. re: monavano

                      Because weirdly, your brain needs fat to burn fat.

            2. re: monavano

              My mom used to put some sour cream in with monavano's recipe, you could use yogurt instead.

            3. 2 parts nonfat, plain yogurt (Greek , if you prefer); 1 part Dijon mustard; mix with minced garlic, chives and capers.

              1. I never dip mine at all but rather cut off the tops, loosen the leaves and shove in a mixture of parsley and garlic, then salt and pepper well and drizzle with olive oil. Cook in shallow water covered until tender. Eat with a squeeze of lemon juice on top if you so desire.