Baby Artichokes with Creamy Horseradish-Dill Dip

If there are any pink or purple leaves in the center of the artichoke, scoop them out with a spoon or cut them out with a knife; they'd be tough even after cooking. Soaking the artichokes in lemon water prevents them from browning. For tips to prepare artichokes for cooking, see "Reach the Heart of the Artichoke," page 22.

Yield: 4 servings (serving size: one-fourth artichoke halves and about 2 tablespoons dip)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 101
  • Calories from fat: 32
  • Fat: 3.6g
  • Saturated fat: 2.2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.2g
  • Protein: 6.1g
  • Carbohydrate: 14.2g
  • Fiber: 6.3g
  • Cholesterol: 11mg
  • Iron: 1.5mg
  • Sodium: 261mg
  • Calcium: 94mg

Ingredients

  • 4 cups cold water
  • 1 tablespoon fresh lemon juice
  • 2 1/2 pounds baby artichokes (about 10 artichokes)
  • 1 lemon, halved
  • 1/4 cup plain fat-free yogurt
  • 1/4 cup (2 ounces) 1/3-less-fat cream cheese, softened
  • 1 tablespoon prepared horseradish
  • 1 1/2 teaspoons chopped fresh dill
  • 1 1/2 teaspoons fresh lemon juice
  • 1/8 teaspoon salt
  • 1/8 teaspoon freshly ground black pepper
  • Fresh dill sprigs (optional)

Preparation

  1. Combine water and 1 tablespoon lemon juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1 inch from top of artichoke. Cut off stem of artichoke to within 1 inch of base; peel stem. Cut artichoke in half vertically. Rub edges with cut lemon, and place artichoke halves in lemon water. Repeat with remaining artichokes. Steam artichoke halves for 12 minutes or until tender.
  2. Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.
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