Artichokes with Lemon Dill Yogurt Dip Recipe
Make Half Your Plate Fruits & Veggies
|Looking for a no-fuss to serve up artichokes when you’re short on meal preparation time? Here’s a tip: Cooked artichokes can be stored in the refrigerator up to one week before using in a recipe. Tangy lemon and yogurt with dill make served in the center of artichokes is a deliciously fun way to make vegetables center of the plate. View PDF|
|Recipe Cost for 4 People: $13.90 ($3.47/serving)*|
|Preparation Time: 1 hour 15 minutes|
Lemon Dill Yogurt Dip
Prepare dip: In a small bowl whisk together dip ingredients. Refrigerate until use.
Remove the choke and add dip: Just before serving, spread the center leaves of the artichoke. Using a spoon, scoop out and discard the fuzzy center. Fill each artichoke with about ¼ of the dip.
Complete this Plate: Serve with 8 oz non-fat milk, 4-oz baked or sautéed fish filet or baked chicken, slice of rustic whole-grain bread and berries.
|Fruits & Veggies per Serving|
Total Fat: 1.5g
Saturated Fat: 1g
% of Calories from Fat: 12%
% Calories from Sat Fat: 8%
Dietary Fiber: 7g
|An excellent source of fiber, vitamin C, folate and vitamin K, and a good source of protein, potassium, phosphorus, magnesium and manganese.|
*Retail prices, Boulder, Colorado, and online, Summer 2017.
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