I grew up eating artichokes dipped in a garlic butter, which is delicious, but i wanted something i wouldn't feel so guilty about eating. So, i came up with this recipe as a test, and it was really good. I use non-fat Greek yogurt, it is a little thicker, but you could use regular non-fat/low-fat yogurt, or even sour cream. I make things for 2, so if you want more, just make twice as much dipping sauce.
- 2 artichokes
- 1⁄2 bay leaf
- 1 large garlic clove, peeled and smashed
- water, for steaming (or chicken or veggie broth)
- 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)
- 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.