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Valencia Artichokes (2)

Source of Recipe

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Valencia Artichokes (2)

Cooking Light - June 1997 - Jennifer Viegas,
Not yet rated.
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 medium artichokes (about 1-1/4 pounds)
1 teaspoon grated orange rind
1/8 teaspoon salt

Preparation:
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.

One serving equals: Calories 100 (Calories from fat 21 %); Fat 2.3 g (Satfat 1.3 g, Monofat 0.6 g, Polyfat 0.2 g); Protein 4.6 g; Carbohydrate 18.3 g; Fiber 6.5 g; Cholesterol 7 mg; Sodium 263 mg