Steamed Artichokes with Dill Caper Dip
1/2 cup Low Fat Mayonnaise
2 Tbsp Dried Dill
2 Tbsp Chives, chopped
2 Tbsp Capers, drained and chopped
1 Tbsp Extra-Virgin Olive Oil
1/2 tsp Dijon Mustard
4 large Artichokes
Combine mayonnaise, dill, chives, capers olive oil and mustard. Set aside or refrigerate for up to 24 hours.
Clean artichokes by cutting the top and bottom 1/4 off.
Remove any old leaves and trim to remove thorns. Expose the center and remove the prickly center if present. On older artichokes scrape out the cavity. Coat with lemon juice to reduce oxidation.
Place artichokes in the sauce pan, add an inch of water to the bottom of the sauce pan and lemon juice.
Bring water to a simmer, cover and cook for about 45 minutes, till the artichokes are tender.
Remove artichokes, place dip in center and serve immediately.