MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Artichokes With Yogurt Mustard Dressing
Categories: Vegetables
Yield: 4 Servings

MMMMM-------------------------ARTICHOKES------------------------------
1/2 Lemon
6 c Water
4 Fresh parsley sprigs
1 Bay leaf
5 Whole black peppercorns
1 ts Dried thyme
2 lg Artichokes

MMMMM------------------YOGURT MUSTARD DRESSING-----------------------
1/2 c Plain yogurt; non-fat
1 ts Dijon-style mustard
1/8 ts Lemon pepper
1 ts Red wine vinegar
2 tb Shallot (1 sm); minced

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" 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 until the
leaves can be pulled from the stem easily, 40 to 50 minutes.

In the meantime, combine all the yogurt mustard dressing ingredients
in a blender and mix at high speed until 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 dressing on the platter.

For festive presentation, I scoop the yogurt mustard dressing 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 a splash of color. The dish holds up well and can be made
hours in advance; just cover and store in the refrigerator.

Per serving: 63 Calories, 0.3 g Fat

Recipe by Rosie Daley

Recipe FROM: In The Kitchen With Rosie

MMMMM


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