Steamed Artichoke with Roasted Red Pepper Yogurt Dip

1. 1

   For the artichoke: Using a heavy stainless steel knife, cut off the stem of the artichoke close to the base.

2. 2

   Pull off the lower petals that are small and tough.

3. 3

   Cut off the top inch of the artichoke and dip in 3 Tablespoons of lemon juice to preserve the green color.

4. 4

   Set artichoke aside for a moment.

5. 5

   Bring remaining artichoke ingredients (including the remaining lemon juice) to a boil in a medium saucepan (one that has a lid).

6. 6

   Reduce heat to medium and place artichoke into the boiling liquid, bottom side up.

7. 7

   Cover and cook for 15-18 minutes, until you can insert a knife into the bottom of the artichoke easily.

8. 8

   Remove it from the water and serve or chill prior to serving.

9. 9

   For the dip: In a small food processor, combine dip ingredients and blend until smooth.

10. 10

    Store in refrigerator until ready to serve.

11. 11

    Nutrition Info per 1/4 artichoke and 1/4 cup dip: 75 calories, 4 g fat, 6 g protein, 4 g carbohydrates, 2 g fiber

* Per serving · 4 servings · Values may vary.

No additional tips available.