Recipe - Grilled Artichokes & Horseradish Dill Dip

I love spring.  I love the flowers, the rain showers and fresh seasonal vegetables.  Artichokes are one of our favorites.  They are great because they are low calorie and low carb and fun to eat.  Paired with a low fat or no fat yogurt dip they become a great appetizer, side dish or lunch.  Steaming them or boiling them is an easy option.  If you grill them, they somehow become just a bit fancier.  We had these last week, and they were delicious.

Grilled Artichokes
Artichokes
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.
Cool artichokes.
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.

Horseradish-Dill 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