Artichokes With Roasted Garlic Aioli Recipe

• 3 whl garlic heads
• 6 med artichokes
• 2 Tbsp. lemon juice
• 2 tsp dry basil
• 1/3 c. reduced-fat mayonnaise
• 1/3 c. plain nonfat yogurt
• 1/4 tsp pepper
• 1/8 tsp salt

1. Remove white papery skin of garlic, making sure not to peel or possibly separate the cloves.
2. Wrap each head separately in aluminum foil.
3. Bake at 400F for 40 min or possibly till tender; let cold.
4. Separate cloves, and squeeze pulp into a small bowl; throw away skins.
5. Mash pulp with a fork; set aside.
6. Cut off stems of artichokes, and remove bottom leaves.
7. Trim about 1/2 inch from tops of artichokes; trim leaves, if you like.
8. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water.
9. Add in lemon juice and basil; bring to a boil.
10. Cover, reduce heat, and simmer 40 min or possibly till a leaf near the center of each artichoke pulls out easily.
11. Add in mayonnaise, yogurt, pepper, and salt to mashed garlic pulp; stir well, and serve as a dipping sauce with artichokes.
12. Yield: 6 servings (serving size: 1artichoke and 2 Tbsp.
13. dipping sauce).

garlic, artichokes, lemon juice, basil, mayonnaise, nonfat yogurt, pepper, salt

Taken from cookeatshare.com/recipes/artichokes-with-roasted-garlic-aioli-69973 (may not work)