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artichokes bay leaf garlic water sauce garlic margarine lemon juice dill nonfat yogurt salt cayenne pepper milk
Viewed: 145 - Published at: 8 years agoIngredients
- 2 artichokes
- 1/2 bay leaf
- 1 large garlic clove, peeled and smashed
- water, for steaming (or chicken or veggie broth)
- Sauce
- 2 garlic cloves, finely minced
- 1 tablespoon margarine
- 1/2 - 1 teaspoon lemon juice (start small & add more if you want)
- 1/2 teaspoon dried dill
- 1/2 cup nonfat yogurt
- salt & pepper
- 1 pinch cayenne pepper (optional-for heat lovers)
- 1/2 - 1 tablespoon milk (optional)
Method
- Trim bottom stalk of artichokes, leaving about 1 inch. Cut off the first couple of inches of the top of the artichoke. If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
- Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Throw in the bay leaf and crushed garlic clove. Cover and bring to a boil, then lower heat so the liquid is just simmering. Steam like this for about 30-45 minutes.
- Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, and salt & pepper. If you want your sauce thick like this, then you are done. I like my dip a little runnier, so i add a little milk until it is the consistancy that i want. Either way, cover and put in the fridge until the artichokes are ready.
- Let artichokes cool off for about 10 minutes before serving.
