Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

3 Garlic heads, whole
6 md Artichokes
2 tb Juice, lemon
2 ts Basil, dried
1/3 c Mayonnaise, reduced-fat
1/3 c Yogurt, plain nonfat
1/4 ts ;pepper
1/4 ts ;salt

Remove white papery skin of garlic, making sure not to peel or
separate the cloves. Wrap each head separately in aluminum foil.
Bake at 400 degrees for 40 minutes or until tender; let cool.
Separate cloves, and squeeze pulp into a small bowl; discard skins.
Mash pulp with a fork; set aside.

Cut off stems of artichokes, and remove bottom leaves. Trim about
1/2 inch from tops of artichokes, trim leaves if desired. Place
artichokes, stem ends down, in a large Dutch oven filled two-thirds
with water. Add lemon juice and basil; bring to a boil. Cover,
reduce heat and simmer 40 minutes or until a leaf near the center of
each artichoke pulls out easily.

Add mayonnaise, yogurt, pepper and salt to mashed garlic pulp, stir
well, and serve as a dipping sauce with artichokes.

Serving size: 1 artichoke and 2 tablespoons dipping sauce

Calories 145 (19% from fat); Protein 5.7g; Fat 3.1g (sat 1g, mono 0g;
poly 1.9g); Carb 27.4g; Fiber 6.9g; Chol 0mg; Iron 2.6mg; Sodium
303mg; Calc 138mg
Submitted By MARGARET YOUNG On 08-05-95

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