Baby Artichokes with Creamy Horseradish-Dill Dip

If there are any pink or purple leaves in the center of the artichoke, scoop them out with a spoon or cut them out with a knife; they'd be tough even after cooking. Soaking the artichokes in lemon water prevents them from browning. For tips to prepare artichokes for cooking, see "Reach the Heart of the Artichoke," page 22.

Yield: 4 servings (serving size: one-fourth artichoke halves and about 2 tablespoons dip)

Ingredients

• 4  cups  cold water
• 1  tablespoon  fresh lemon juice
• 2 1/2  pounds  baby artichokes (about 10 artichokes)
• 1  lemon, halved
• 1/4  cup  plain fat-free yogurt
• 1/4  cup  (2 ounces) 1/3-less-fat cream cheese, softened
• 1  tablespoon  prepared horseradish
• 1 1/2  teaspoons  chopped fresh dill
• 1 1/2  teaspoons  fresh lemon juice
• 1/8  teaspoon  salt
• 1/8  teaspoon  freshly ground black pepper
• Fresh dill sprigs (optional)

Preparation

Combine water and 1 tablespoon lemon juice. Working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. Trim about 1 inch from top of artichoke. Cut off stem of artichoke to within 1 inch of base; peel stem. Cut artichoke in half vertically. Rub edges with cut lemon, and place artichoke halves in lemon water. Repeat with remaining artichokes. Steam artichoke halves for 12 minutes or until tender.

Combine yogurt and next 6 ingredients (through pepper). Serve artichoke halves with dip; garnish with dill sprigs, if desired.

Nutritional Information

Calories:

101 (32% from fat)

Fat:

3.6g (sat 2.2g,mono 1g,poly 0.2g)

Protein:

6.1g

Carbohydrate:

14.2g

Fiber:

6.3g

Cholesterol:

11mg

Iron:

1.5mg

Sodium:

261mg

Calcium:

94mg