Chilled Artichoke With Basil Sauce

• 34 cup plain nonfat yogurt
• 12 cup fresh basil leaf
• 3 tablespoons balsamic vinegar
• 4 ounces cream cheese
• 1 cup red bell pepper, chopped
• 2 large artichokes, steamed and chilled

1. To steam the artichoke: wash the artichoke under cold, running water.
2. Trim the end of the stem to 1 inch.
3. ( the stem is an extension of the artichoke heart and is edible!).
4. Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard.
5. Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water.
6. Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender.
7. Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain.
8. Chill until ready to eat or serve warm.
9. While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor.
10. Cover and blend until smooth.
11. Remove from blender; stir in bell pepper.
12. Cover and refrigerate 2 hours.
13. Remove leaved from artichokes and arrange them on serving platter.
14. Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves.
15. Serve.

nonfat yogurt, fresh basil leaf, balsamic vinegar, cream cheese, red bell pepper, artichokes

Taken from www.food.com/recipe/chilled-artichoke-with-basil-sauce-317639 (may not work)