If you’re powering your diet with plants, this recipe is one you’ll love. Artichokes are low in calories and fat and contain natural compounds that help lower cholesterol. They can also keep you’re immunity strong, since they’re a rich source of vitamin C, not to mention folate, fiber, potassium and iron. Best of all, this dip is easy to make and tastes absolutely delicious!
Yield: 4 servings, Time: 1 hour
4 globe artichokes
1 large eggplant
1 tsp. vegetable oil
2 Tbsp. lemon juice
½ tsp. grated garlic
4 Tbsp. lowfat yogurt
2 Tbsp. chopped parsley
Preheat oven to 450ºF. Place water in a large saucepan. Prepare the artichokes by slicing off the top 1” off each to remove the thorny top. Use kitchen shears to trim remaining leaves of the thorns. Trim the bottom stem, leaving about 1”. Peel it if it seems tough. Place in saucepan as soon as one is trimmed to keep from browning. When all are ready to go, season the water with salt and bring it to the boil. Simmer until the artichokes are tender, about 50 minutes.
To make the dip, cut the eggplant in half. Sprinkle with salt and pepper and rub with the vegetable oil. Place on a baking sheet, flesh side down and roast until well browned, about 20 minutes. When cool enough to handle, scrape the eggplant into a food processor. Add the lemon juice, garlic and yogurt, and puree until smooth. Taste and adjust seasoning. Add the parsley and pulse to combine.
To serve, place an artichoke on a plate with ¼ of the dip in a ramekin on the side. Peel each petal and scrape off the flesh with your teeth. When you get to the middle, use a spoon to scrape out the fine white and purple leaves and the fuzzy center. Cut up the heart and eat it with the dip.