Valencia Artichokes

• 1/4 cup low-fat sour cream
• 1/4 cup plain low-fat yogurt
• 2 tablespoons orange juice
• 1 teaspoon chopped fresh dill
• 1/2 teaspoon honey
• 1/4 teaspoon grated orange rind
• 2 medium artichokes (about 1 1/4 pounds)
• 1 teaspoon grated orange rind
• 1/8 teaspoon salt

1. Combine first six ingredients in a small bowl; stir well. Cover and chill.
2. Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add 1 teaspoon rind and salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Place artichokes in a large ice-filled bowl; cool. Place artichokes, stem sides up, on a rack to drain. Remove tough outer leaves and small inner leaves from artichokes; discard. Serve with yogurt dip.
3. Note: Store the remaining yogurt dip in refrigerator.

lowfat sour cream, yogurt, orange juice, dill, honey, orange rind, artichokes, orange rind, salt

Taken from www.myrecipes.com/recipe/valencia-artichokes (may not work)