Valencia Artichokes

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2 servings (serving size: 2 tablespoons dip and 1 artichoke)


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1/4 cup low-fat sour cream
1/4 cup plain low-fat yogurt
2 tablespoons orange juice
1 teaspoon chopped fresh dill
1/2 teaspoon honey
1/4 teaspoon grated orange rind
2 medium artichokes (about 1 1/4 pounds)
1 teaspoon grated orange rind
1/8 teaspoon salt


Combine first six ingredients in a small bowl; stir well. Cover and chill.

Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add 1 teaspoon rind and salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Place artichokes in a large ice-filled bowl; cool. Place artichokes, stem sides up, on a rack to drain. Remove tough outer leaves and small inner leaves from artichokes; discard. Serve with yogurt dip.

Note: Store the remaining yogurt dip in refrigerator.

Created date

January 2004

Nutritional Information

Calories 100
Caloriesfromfat 21 %
Fat 2.3 g
Satfat 1.3 g
Monofat 0.6 g
Polyfat 0.2 g
Protein 4.6 g
Carbohydrate 18.3 g
Fiber 6.5 g
Cholesterol 7 mg
Iron 2.2 mg
Sodium 263 mg
Calcium 107 mg