Lemon and Mustard Dipping Sauce for Artichokes

May 13, 2023May 13, 20230 1

Lemon and Mustard Dipping Sauce for Artichokes, a tangy flavorful dip for artichokes

by The Chefin Dip

Prep

5 min

Cook

10 min

Ready In

15 min

Level

Very easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

Fat

Lemon and Mustard Dipping Sauce for Artichokes is one of the healthiest and most flavorful dips out there. Artichokes, with a tangy lemon mustard dip, is an all-time favorite appetizer. The bright lemon and the pungent mustard work together to complement the artichoke's earthy flavor. The dish is great as a starter or potluck dish. This recipe takes only a few minutes to whip up and fills your evening with umami flavors and a quick healthy veggie fix.

Instructions

1.	In a small saucepan, whisk together chicken broth, lemon juice, mustard, garlic powder, and black pepper.
2.	In a small bowl, whisk cornstarch and water until smooth.
3.	Bring lemon broth mixture to a boil over medium-high heat.
4.	Whisk in the cornstarch mixture until smooth.
5.	Cook, whisking constantly, until the mixture thickens and boils, for about 2 minutes.
6.	Serve the dip with cooked and sliced artichokes.

PROS

This dip is delicious with a tangy flavor from the lemon and mustard and the perfect consistency to coat the artichokes.

It’s extremely versatile and can be served with any other vegetable of your choice.

CONS

This recipe calls for chicken broth, so it may not be suitable for vegetarians.

The dip is best eaten fresh, and leftovers may not have the same texture.

It’s a bit high in sodium, so people on a low sodium diet should consume it in moderation.

HEALTH & BENEFITS

The artichokes themselves are a great source of fiber, vitamin C, and antioxidants.
Mustard has been linked to boosting metabolism, promoting heart health and aiding digestion.
Lemon juice is a good source of vitamin C and alkalizing for your body, aiding in digestion and detoxification.

	1 1/2 cups chicken broth
	2 tablespoons lemon juice
	2 teaspoons prepared mustard
	1 pinch garlic powder
	black pepper to taste
	2 tablespoons cornstarch
	1/4 cup water