Rating: 1 stars
1 Ratings
  • 1 star values: 1
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 0
Jennifer Viegas
Recipe by Cooking Light June 1997

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Recipe Summary

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

Ingredient Checklist

Directions

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

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  • 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.

Nutrition Facts

100 calories; calories from fat 21%; fat 2.3g; saturated fat 1.3g; mono fat 0.6g; poly fat 0.2g; protein 4.6g; carbohydrates 18.3g; fiber 6.5g; cholesterol 7mg; iron 2.2mg; sodium 263mg; calcium 107mg.
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