If you love the spicy taste of curry, add the curry paste to the yogurt dip. For a less intense flavor, add the curry powder.

Source: Better Homes and Gardens

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Recipe Summary

prep:
20 mins
cook:
20 mins
Servings:
24
Yield:
1-1/2 cups dip
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Ingredients

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Directions

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  • Rinse artichokes under cold running water. Peel off and discard lower petals. Trim stem to one inch or less. Cut off the top 1-inch of artichoke. Trim leaf tips. Immediately rub the cut surfaces with a piece of lemon.

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  • Cook, covered, in a large amount of boiling salted water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

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  • Meanwhile, in a medium bowl stir together the yogurt, dressing, lemon juice or vinegar, horseradish, onion, and curry paste or powder. If desired, cover and refrigerate for 2 hours or overnight.

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  • Serve artichokes warm or at room temperature. Or, cover and chill thoroughly. To serve, pull off all outer leaves and arrange on a serving platter with dip. Discard sharp inner artichoke leaves and fuzzy choke. Slice artichoke heart (the bottom) and add to platter or reserve for another use.

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  • Garnish dip with green onion, if desired. Makes about 1-1/2 cups dip (twenty-four 1-tablespoon servings).

Tips

Up to 24 hours ahead, prepare dip; cover and chill. Trim and cook artichokes. Cover and chill.

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Reviews

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