2 servings (serving size: 2 tablespoons dip and 1 artichoke)
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
How to Make It
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.