Artichokes with roasted garlic yogurt dip is easy, flavorful and a great way to add a new side dish to your next meal. It’s not only healthy but vegetarian too!
Time required 40 minutes
Difficulty level 2
Cost of ingredients 8 USD
- 4 medium artichokes
- 1 cup (250ml) water
- 1 bulb of garlic
- 2 tablespoons (30ml) olive oil
- ½ cup (125ml) 0% plain yogurt
- 1 tablespoon (15ml) lemon juice
- 1 Bay leaf
- ½ teaspoon (2ml) salt
- ½ teaspoon (2ml) pepper
Trim the artichokes of the pointy ends with scissors and trim the stem down to about an inch. Pull off the small leaves on the bottom that are near the base and on the stem.
In a large pot add in the bay leaf and the artichokes. Use the water (it may take a more or less) to fill the pan up about 2/3rds of the way up the artichokes. Turn on the heat and bring to a boil. Reduce to a simmer and cook about 20-30 minutes, or until the leaves pull off easily at the bottom.
While the artichokes are cooking, pre-heat the oven to 370F (195C), cut off the top of the garlic. Drizzle the olive oil on top of the garlic and place on a baking sheet. Let it roast for about 15 minutes, remove and let cool enough to be able to peel the skin off.
In a bowl mix together yogurt, lemon juice and salt and pepper. Mince the roasted garlic very fine and add to the bowl and mix well.
Remove the artichokes from the water and allow to cool about 5 to 10 minutes or until cool enough to touch easily. Dip each leaf in the yogurt mix and scrape the flesh off the inside of the leaves to eat!
Serving size 1 artichoke and ¼ of dip(107g) (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving): Cal. 160, Total fat 7g, Sat. Fat 1g, Trans Fat 0g, Monounsaturated Fat 5g, Polyunsaturated Fat .9g, Cholesterol 1mg, Sodium 389mg, Total Carbohydrates 21g, Dietary Fiber 11g, Sugars 4g, Protein 6g, Vit. A 0%, Vit. C 22%, Calcium 11%, Iron 6%
Photo by Vanessa Pike-Russel