yummy spring recipe

baby artichokes with creamy horseradish-dill dip

-4 cups cold water

-1 tbl fresh lemon juice

-2 1/2 lbs baby artichokes

-1 lemon, halved

-1/4 c plain fat-free yogurt

-1/4 c 1/3 less-fat cream cheese, softened

-1 tbl prepared horseradish

-1 1/2 tsps chopped fresh dill

-1 1/2 tsps fresh lemon juice

-1/8 tsp salt

-1/8 tsp freshly ground black pepper

-fresh dill sprigs (optional)

combine water and 1 tbl lemon juice. working with one artichoke at a time, bend back outer green leaves of artichokes, snapping at base, until reaching light green leaves. trim about 1 in from top of artichoke. cut off stem of artichoke to within 1 in of base; peel stem. cut artichoke in half vertically. rub edges with cut lemon, and place artichoke halves in lemon water. repeat with remaining artichokes. steam artichoke halves for 12 minutes or until tender.

combine yogurt and next 6 ingredients (through pepper). serve artichoke halves with dip; garnish with dill sprigs, if desired.

recipe from cooking light