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Fresh artichoke leaves make the best earth-friendly disposable utensils: Their shape is perfect for scooping up dip, and after you nibble the tasty meat from the base of the leaf, you can toss it out guilt-free. Cook the artichokes and kale up to two days ahead--it will be a time-saver during the last-minute rush of ­putting on a party.

Recipe by Cooking Light April 2015


Credit: Brain Woodcock; Styling: Missie Neville Crawford

Recipe Summary

1 hr 10 mins
35 mins
Serves 12 (serving size: about 1/4 cup)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 350°.

  • Cut stems and about 1 1/2 inches from tops of artichokes with a serrated knife. Arrange artichokes, stem end up, in an 8-inch square baking dish. Add water to dish to a depth of 1/4 inch. Cover with plastic wrap; pierce once with tip of a knife to vent. Microwave at HIGH for 10 minutes. Place artichokes on a plate, reserving cooking liquid; cool. Add kale to baking dish; cover with plastic wrap. Pierce once with the tip of a knife to vent. Microwave at HIGH for 4 minutes. Drain kale; set aside.

  • Remove leaves from artichokes, reserving the biggest and prettiest for dipping (discard tough outer leaves and small inner leaves). Remove and discard fuzzy thistle from bottom. Chop artichoke bottoms; set aside.

  • Combine mayonnaise, cream cheese, milk, yogurt, salt, and garlic in a medium bowl, stirring until smooth. Add onions; stir until well combined. Add chopped artichokes and kale.

  • Spoon mixture into a 1-quart baking dish coated with cooking spray. Bake at 350° for 35 minutes or until edges brown. Serve with artichoke leaves or crudités for dipping.

Nutrition Facts

94 calories; fat 5g; saturated fat 1.3g; mono fat 2.1g; poly fat 1.2g; protein 4g; carbohydrates 10g; fiber 3g; cholesterol 7mg; iron 1mg; sodium 185mg; calcium 95mg.