Artichokes with Three Blueberry Dips
1 cup frozen Wild Blueberries, divided into thirds
½ cup light mayonnaise
½ cup low-fat plain yogurt
dash of Tabasco
4 tablespoons white wine vinegar
4 tablespoons warm vegetable broth
1 teaspoon sugar
2 tablespoons olive oil
1 small jalapeno pepper
½ cup basil
Lemon for garnish (optional)
Wash lemon, finely grate peel, and cut into 4 quarters. Wash artichokes, break off stems, and cut off leaf tips. Rub lemon on cut-ends of artichokes. Place lemon slices in plenty of salted water and bring to boil. Cover and cook artichokes for 45 minutes. Meanwhile, thaw and drain Wild Blueberries.
For the Mayonnaise: Mix mayonnaise and yogurt together. Season with lemon zest, salt, and pepper, according to taste. Fold in 1/3 of the Wild Blueberries.
For the Vinaigrette: Peel and dice shallot. Mix shallots, vinegar, vegetable broth, 2-3 tablespoons water, salt, pepper, and a pinch of sugar. Beat 1 tablespoon olive oil into vinaigrette. Fold in half of remaining Wild Blueberries.
For the Salsa: Wash tomatoes, cut into quarters, and remove seeds. Finely dice the tomatoes. Wash lime, pat dry, and finely grate the peel. Squeeze out juice. Cut chili pepper lengthwise, scrape out seeds, and finely chop. Pick basil leaves and cut into thin strips. Mix tomatoes, lime zest and juice, pepper, 1 tablespoon olive oil, basil leaves, and remaining blueberries.
Drain artichokes. Serve together with the three Wild Blueberry dips.Serves 4.
Preparation Time: approx.1 hour
Artichoke with Mayonnaise Dip
Calories 210, Protein 8 g, Carbohydrates 29 g, Total Fat 10 g, Saturated Fat 0, Sodium 820 mg, Fiber 11 g, Cholesterol 10 mg
Artichoke with Salsa
Calories 110 , Protein 8 g, Carbohydrates 27 g, Total Fat 0, Saturated Fat 0, Sodium 570 mg, Fiber 12 g, Cholesterol 0
Artichoke with Vinaigrette Dip
Calories 160, Protein 7 g, Carbohydrates 25 g, Total Fat 7 g, Saturated Fat 1 g, Sodium 600 mg, Fiber 11 g, Cholesterol 0
Wild Blue is Good for You!