Steamed Artichoke with Roasted Red Pepper Yogurt Dip

For the artichoke:
Using a heavy stainless steel knife, cut off the stem of the artichoke close to the base. Pull off the lower petals that are small and tough. Cut off the top inch of the artichoke and dip in 3 Tablespoons of lemon juice to preserve the green color. Set artichoke aside for a moment.

Bring remaining artichoke ingredients (including the remaining lemon juice) to a boil in a medium saucepan (one that has a lid). Reduce heat to medium and place artichoke into the boiling liquid, bottom side up. Cover and cook for 15-18 minutes, until you can insert a knife into the bottom of the artichoke easily. Remove it from the water and serve or chill prior to serving.

For the dip:
In a small food processor, combine dip ingredients and blend until smooth. Store in refrigerator until ready to serve.

Nutrition Info per 1/4 artichoke and 1/4 cup dip: 75 calories, 4 g fat, 6 g protein, 4 g carbohydrates, 2 g fiber