 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
|
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 |
Directions:
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.
|
|