Average Rating: 0TOTAL TIME: Prep: 10 min. Cook: 45 min.
YIELD: 12 servings (1-1/2 cups dip).Ingredients
- 6 medium artichokes
- 3 tablespoons olive oil
- Sea salt and coarsely ground pepper to taste
- 1-1/2 cups plain yogurt
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lemon wedges
Instructions
- 1. Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, until a leaf in the center pulls out easily, 35-40 minutes. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes.
- 2. In a cast-iron skillet or grill pan, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook until lightly browned, 5-7 minutes. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
Nutrition Facts
1/2 artichoke with 2 tablespoons dip: 81 calories, 5g fat (1g saturated fat), 4mg cholesterol, 99mg sodium, 9g carbohydrate (2g sugars, 3g fiber), 3g protein.
Diabetic Exchanges: 1 vegetable, 1 fat.