Curry Dip with Artichokes

By John Crowley

Curry Dip with Artichokes
photographer: Nikki Sheriff
  • 1 8-oz carton plain yogurt

  • 1/2 cup light mayonnaise or salad dressing

  • 1 Tbsp lemon juice or cider vinegar

  • 2 tsp prepared horseradish

  • 2 tsp grated onion

  • 2 to 3 tsp curry paste or 1 to 2 tsp curry powder

  • Green onion top (optional)

  • 4 large artichokes

  • 1 lemon, halved

  1. 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.

  2. Immediately rub the cut surfaces with a piece of lemon. Cook, covered, in a large amount of boiling water for 20 to 30 minutes or until a leaf pulls out easily. Invert artichoke to drain.

  3. 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.

  4. Serve artichokes warm or at room temperature. Or, cover and chill thoroughly.

  5. 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. Garnish dip with green onion, if desired.

  6. Recipe from, used by permission.

Nutritional Facts

Serving Size
1 Tbsp servings
23 Calories
2g Total Fat
0g Saturated Fat
1mg Cholesterol
48mg Sodium
1g Carbs
0g Fiber
1g Protein.

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