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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
Preparation
Step 1
Combine first six ingredients in a small bowl; stir well. Cover and chill.
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.
Serving Size: 2 tablespoons dip and 1 artichoke
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