Baby Artichokes with Creamy Horseradish-Dill Dip

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Nutritional Info

Amount Per Serving
Calories: 195.9

Total Fat: 2.8 g
Cholesterol: 7.8 mg
Sodium: 468.0 mg
Total Carbs: 39.5 g
Dietary Fiber: 18.7 g
Protein: 13.0 g

View full nutritional breakdown of Baby Artichokes with Creamy Horseradish-Dill Dip calories by ingredient

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Introduction

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. 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.

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)

Directions

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.

Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.

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

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