Artichokes with Yogurt Mustard
1 lemon
6 cups water
4 sprigs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
For the Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-style mustard
1/3 teaspoon lemon pepper
1 teaspoon red wine vinegar
3 tablespoons minced shallot (1 shallot)
• Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot.
• Bring to a boil over high heat.
• While the water is boiling, prepare the artichokes.
• Slice 1/4 inch off the top of each artichoke.
• Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.
• Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.
• In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed until smooth.
Transfer the dressing to a small serving bowl and place it in the center of a large platter.
• When the artichokes are done, slice them in half vertically and remove the fuzzy inner chokes.
• Arrange the artichoke halves cut side down around the yogurt mustard on the platter.
Yield: 4 servings
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