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Ingredients
- 6 med -size artichokes
- 1 sm lemon, thinly sliced
- 1 lrg avocado, halved, pitted, peeled
- 1/4 c. low-fat plain yogurt
- 1/2 c. fat-free mayonnaise dressing
- 2 tsp Worcestershire sauce
- 1/2 tsp salt
- 1/8 tsp pepper
- 3 sm green onions, minced minced parsley for garnish
Directions
- Early in the day.....
- With a sharp knife, from each artichoke, cut off steam and about 1 inch straightacross the top. With kitchen shears, trim thorny tips of leaves. Pull off any loose leaves from around bottom.
- In large kettle over high heat, in a inch boiling water, place artichokes on their stem ends; add in sliced lemon. Return to boiling. Reduce heat to low; cover and simmer 30 min or possibly till leaves can be pulled off easily. Drain and chill.
- About 30 min before serving......
- Cut avocado into pcs. In food proces- sor with knife blade attached or possibly in blender, blend avocado and next 6 ingredients till smooth, stopping occasionally to scrapedown container with rubber spatula.
- Part leaves of artichoke to expose hairy choke in center. With tsp., removechoke; throw away. Spoon some of avocadomixture into center of each artichoke. Sprinkle with parsley.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 340g | |
| Calories 1043 | |
| Calories from Fat 972 | 93% |
| Total Fat 109.75g | 137% |
| Saturated Fat 16.32g | 65% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 1894mg | 79% |
| Potassium 774mg | 22% |
| Total Carbs 18.06g | 5% |
| Dietary Fiber 8.0g | 27% |
| Sugars 6.13g | 4% |
| Protein 4.76g | 8% |
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