Artichokes with Two Dipping Sauces

4 artichokes

Balsamic Mustard Sauce:

2 tablespoons Dijon mustard

2 tablespoons balsamic vinegar

3 tablespoons olive oil

1 garlic clove, grated

No Salt Seasoning and Pepper, to taste

Roasted Red Pepper Dip:

1/2 cup roasted red peppers

1/4 medium onion, any kind, chopped

3 tablespoons parsley

1 garlic clove, chopped

2 tablespoons red wine vinegar

3 tablespoons olive oil

3 tablespoons non-fat plain Greek yogurt

No Salt Seasoning and Pepper, to taste

Cut the stems off each artichoke with half an inch off the top. Rinse under cool water.

Place the artichokes in a pot with 2-3 inches of water, the bay leaf, garlic cloves and lemon slices. Bring the water to a boil, then turn down the heat to low. Cover the pot and simmer for 25-35 minutes or until the artichoke easily comes off the leaves and stem is softened.

Mustard Balsamic Sauce: Place all the ingredients in a small bowl and whisk until incorporated.

Roasted Red Pepper Sauce:

Place all ingredients into a food processor. Blend until smooth.

Serve artichokes with Balsamic Mustard Sauce and Roasted red Pepper Dip.

Sponsor: Intermountain Health Care

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