Chilled Artichoke With Basil Sauce |
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Prep Time: 2 Minutes Cook Time: 5 Minutes |
Ready In: 7 Minutes Servings: 8 |
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I found this recipe in a stack of miscellaneous recipes I had laying around. It sounds delicious. Let me know what you think! Ingredients:
3/4 cup plain nonfat yogurt |
1/2 cup fresh basil leaf |
3 tablespoons balsamic vinegar |
4 ounces cream cheese |
1 cup red bell pepper, chopped |
2 large artichokes, steamed and chilled |
Directions:
1. To steam the artichoke: wash the artichoke under cold, running water. Trim the end of the stem to 1 inch. ( the stem is an extension of the artichoke heart and is edible!). Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard. Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water. Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender. Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain. Chill until ready to eat or serve warm.
2. While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor. Cover and blend until smooth. Remove from blender; stir in bell pepper. Cover and refrigerate 2 hours.
3. Remove leaved from artichokes and arrange them on serving platter. Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves. Serve.
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