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

  • promo308431071

    Tomato and Basil Salad over Spinach

  • promo305579475

    Mediterranean Quinoa Salad

  • promo302987187

    Asparagus and Artichoke Lemon Pasta

  • promo312059489

    Fresh Tomato Soup

  • promo308949386

    Beef Fondue with Dipping Sauces

  • promo302378982

    Chicken and Broccoli over Brown Rice

  • promo302814450

    Caprese Filled Avocados

  • promo305320529

    Steak and Horseradish Cream Crostini

  • promo304628677

    Pasta Spinach Salad

  • promo306616540

    Spinach Pesto Chicken

  • promo310339227

    Harmon’s Super Bowl recipes and $100 giveaway!

  • promo305406746

    Meatballs with Tomato Basil Sauce

  • promo307905311

    Tuna Croquettes