Artichokes are high in fiber, vitamin C, folic acid, vitamin k, silymarin, caffeic acid, ferulic acid, B-complex vitamins, copper, iron, potassium, manganese, and phosphorus making them a great food to eat for your health. They have been shown to lower cholesterol, improve digestion, prevent cancer, and improve liver function. So, if you have not been including artichokes in your diet, give them a try.
To get you started, I am including a recipe for a healthier version of the classic artichoke dip. Now, my recipe still has ample fat in it from the Parmesan cheese, but the original recipe called for 2 cups – yes, two cups! – of regular mayonnaise. My version has 1 1/2 cups of non-fat Greek yogurt and 1/2 cup of light mayonnaise, which greatly reduces the fat and adds a lot of protein. And, best of all, it tastes great! It is just as tasty as the original version, but is not swimming in fat, so you can feel at least a little better about eating it. Back when we used to make this years ago, we served it with corn chips, but I served this with baked tortilla chips to help keep the fat down.
- 2 12oz. jars quartered, marinated artichoke hearts, drained
- 2 cloves garlic, minced
- 1/2 tsp. salt
- 1 1/2 cups non-fat Greek yogurt
- 1/2 cup light mayonnaise
- baked tortilla chips for serving
- Preheat oven to 350 degrees.
- Stir together all ingredients. If the artichoke hearts are in large pieces, you may want to cut them up a bit.
- Bake for 35 to 40 minutes or until bubbly and beginning to brown.
- Serve with baked tortilla chips