Wednesday, February 2, 2011

Baked Artichokes with yogurt dip

My mom used to make artichokes for dinner. I remember that I loved them and that there was never enough. Here is a healthy way to prepare and serve them.

Yogurt dip

1 cup plain greek yogurt
juice and zest of one lemon
2 tablespoons olive oil
dash of salt

Mix ingredients ahead of time and chill in refrigerator until ready to serve.

Rinse and trim needles from the tips of the leaves.
Cut the top 1/2 inch
Spread leaves out
Drizzle olive oil, lemon juice, fresh garlic chunks and salt. Wrap in foil and bake for 50 minutes at 425 degrees
This is great for an appetizer for a dinner party or a first course to a meal. 

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