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Valencia Artichokes

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

Ingredients

  • 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 artichokes (about 1 1/4 pounds)
  • 1 teaspoon grated orange rind
  • 1/8 teaspoon salt

Nutrition Information

  • calories 100
  • fat 2.3 g
  • satfat 1.3 g
  • protein 4.6 g
  • carbohydrate 18.3 g
  • cholesterol 7 mg
  • iron 2.2 mg
  • sodium 263 mg
  • caloriesfromfat 21 %
  • fiber 6.5 g
  • calcium 107 mg

How to Make It

  1. Combine first 6 ingredients in a small bowl. Cover and chill.

  2. 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 orange 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.

  3. 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.

  4. NOTE: Store remaining yogurt dip in refrigerator.

Oxmoor House Healthy Eating Collection