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Add a photoServings: 4
Ingredients
- 1/2 x lemon
- 6 c. water
- 4 sprg fresh parsley
- 1 x bay leaf
- 5 whl black peppercorns
- 1 tsp dry thyme
- 2 lrg artichokes
- 1/2 c. plain nonfat yogurt
- 1 tsp Dijon-style mustard
- 1/8 tsp lemon pepper
- 1 tsp red wine vinegar
- 2 Tbsp. shallot, chopped
Directions
- Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot. Bring to a boil over high heat.
- While the water is boiling, prepare the artichokes. Slice 1/4 inch off the top of each artichoke. Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.
- Put the artichokes into the boiling water, cover, and cook till the leaves can be pulled from the stem easily, 40 to 50 min.
- In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed till smooth. Transfer the dressing to a small serving bowl and place it in the center of a large platter.
- When the artichokes are done, Slice them in half vertically and remove the fuzzy inner chokes. Arrange the artichoke halves cut side down around the yogurt mustard on the platter.
- This versatile vegetable can be served as a side dish or possibly an Irappetizer.
- For festive presentation, I scoop the yogurt mustard into a hollowed out red bell pepper and sprinkle a little paprika on top. A few lemon wedges and cherry tomatoes scattered over the artichoke halves add in a splash of color. The dish holds up well and can be made hrs in advance; just cover and store in the refrigerator.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 424g | |
| Recipe makes 4 servings | |
| Calories 41 | |
| Calories from Fat 11 | 27% |
| Total Fat 1.23g | 2% |
| Saturated Fat 0.7g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 4mg | 1% |
| Sodium 46mg | 2% |
| Potassium 165mg | 5% |
| Total Carbs 6.58g | 2% |
| Dietary Fiber 2.7g | 9% |
| Sugars 1.8g | 1% |
| Protein 2.12g | 3% |
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