1 whole lemon, cut in half
2-3 gloves garlic
2 T olive oil
Thoroughly wash artichokes under running water. Trim stem end to about 1 inch. Cut off pointy top of artichoke with serrated knife, about 1 inch from top. Trim pointy tops of artichoke leaves with kitchen scissors. (Or, I found Globe Artichokes this time, and needed no top trimming.) Rub cut surfaces with lemon half to prevent browning.
Fill large pot with 2-3 inches of water. Squeeze lemon juice into water, then drop the used rinds into the pot. Smash garlic and drop into pot. If using a steamer basket, place basket (I often do not) Arrange artichokes in water or on basket. Cover pot and turn on to boil. Boil for 25-45 minutes. Depending on size of artichoke, until a bottom leaf will pull out with some resistance. Do not wait until the artichoke is too soft.
When cool, quarter artichokes. Scoop out the choke with a spoon or small paring knife. Toss quarters in more lemon juice and olive oil.
Grill artichoke quarters on hot grill for 5 minutes per side, or until you see nice char marks.
Serve warm or room temperature with dip.
¼ cup plain fat-free yogurt
¼ cup (2 ounces) 1/3-less-fat cream cheese, softened
1 tablespoon prepared horseradish (add more to make it extra spicy)
1 ½ teaspoons chopped fresh dill
1 ½ teaspoons fresh lemon juice
3-4 drops hot sauce (optional, to taste)
1/ 8 teaspoon salt
1/8 teaspoon freshly ground black pepper
Combine yogurt and next 6 ingredients (through pepper). Cover and refrigerate for at least 1 hour.
Serve with Grilled Artichokes, roasted or raw vegetables.
- Dip can be made 2 days ahead of time.
- Can be made without the cream cheese with similar results, I used fat free Greek yogurt for a thick texture when omitting the cream cheese
- Dip is excellent served with cut veggies