Valencia Artichokes – a delicious recipe with low-fat sour cream, yogurt, orange juice, dill, honey, orange rind. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Combine first six ingredients in a small bowl; stir well. Cover and chill.
2
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.
3
Note: Store the remaining yogurt dip in refrigerator.
44
kcal
Calories
3
g
Fat
3
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1/4 cup low-fat sour cream, 1/4 cup plain low-fat yogurt, 2 tablespoons orange juice, 1 teaspoon chopped fresh dill, and more.
Yes, Valencia Artichokes falls under the Vegetarian category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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