Hot Artichoke Cheese Dip

This warm dip is just the thing when you hanker for a creamy, cheesy snack. And because you are likely to have the ingredients on hand in the fridge and freezer, it's also great for impromptu entertaining.

Yield 12 servings (serving size: 2 1/2 tablespoons dip and 2 baguette slices)

Ingredients

• 2 garlic cloves
• 1 green onion, cut into pieces
• 1/3 cup (1 1/2 ounces) grated Parmigiano-Reggiano cheese, divided
• 1/3 cup reduced-fat mayonnaise
• 1/4 cup (2 ounces) 1/3-less-fat cream cheese
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon crushed red pepper
• 12 ounces frozen artichoke hearts, thawed and drained
• Cooking spray
• 24 (1/2-ounce) slices baguette, toasted

Preparation

1. Preheat oven to 400°.

2. Place garlic and onion in a food processor; process until finely chopped. Add 1/4 cup Parmigiano-Reggiano and next 4 ingredients (through pepper); process until almost smooth. Add artichoke hearts; pulse until artichoke hearts are coarsely chopped. Spoon mixture into a 3-cup gratin dish coated with cooking spray; sprinkle evenly with remaining Parmigiano-Reggiano. Bake at 400° for 15 minutes or until thoroughly heated and bubbly. Serve hot with baguette.

Nutritional Information

Calories: 126 (24% from fat)

Fat: 3.4g (sat 1.3g,mono 0.6g,poly 0.5g)

Protein: 5.1g

Carbohydrate: 20.8g

Fiber: 2.3g

Cholesterol: 7mg

Iron: 1.1mg

Sodium: 334mg

Calcium: 59mg

Jeanne Thiel Kelley, Cooking Light, SEPTEMBER 2008

Braised Baby Artichokes

Category Winner: Sides and Salads. "I simply love the taste of this unique little vegetable. The recipe has a bit of lemony tang, and I opt for a Vidalia onion to complement that flavor. The easy preparation ensures that the dish comes out the same every time you make it. " —Nikki LoRé, Rochester, NY

6 cups water
2 tablespoons fresh lemon juice, divided
12 baby artichokes (about 1 1/2 pounds)
1 large Vidalia or other sweet onion, peeled and quartered
1 cup fat-free, less-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon dried marjoram
1 teaspoon freshly ground black pepper
1/2 teaspoon salt
2 garlic cloves, peeled

1. Combine 6 cups water and 1 tablespoon juice in a large bowl. Working with 1 artichoke at a time, cut off stem of artichoke to within 1 inch of base; peel stem. Remove bottom leaves and tough outer leaves from artichoke, leaving tender heart and bottom. Trim about 1 inch from top of artichoke. Place artichoke in lemon water. Repeat procedure with remaining artichokes. Drain and set aside.

2. Place onion in center of a Dutch oven. Arrange artichokes in a single layer around onion. Add broth and remaining ingredients to pan; bring to a boil. Cover, reduce heat, and simmer 18 minutes or just until onion is tender (artichokes will be very tender). Stir in remaining 1 tablespoon juice. Remove artichokes and onion from pan with a slotted spoon; set aside, and keep warm. Bring broth mixture to a boil; cook 4 minutes or until slightly thickened. Pour sauce over artichoke mixture.

Yield: 4 servings (serving size: 3 artichokes and 1 onion quarter)

CALORIES 198 ; FAT 14.1g (sat 2g,mono 10g,poly 2g); CHOLESTEROL 0.0mg; CALCIUM 17mg; CARBOHYDRATE 18.5g; SODIUM 565mg; PROTEIN 5.3g; FIBER 7.8g; IRON 0.3mg

Cooking Light, JANUARY 2009

Open-Faced Tuna and Artichoke Melt

Weight Watchers Recipe.

Open-Faced Tuna and Artichoke Melt

POINTS® Value: 6
Servings: 2
Preparation Time: 10 min
Cooking Time: 5 min
Level of Difficulty: Easy

You won't find any mayo in this tuna salad just lemon juice and a hint of olive oil. Use albacore tuna because it flakes better.

Ingredients
1/2 cup(s) canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup(s) scallion(s), chopped
1 tbsp fresh lemon juice
1 tsp olive oil
1/2 tsp Italian seasoning
1/8 tsp black pepper
1/8 tsp cayenne pepper
6 oz water-packed tuna fish, drained, albacore, and flaked
2 average whole-wheat english muffin(s), split
3 tbsp grated Parmesan cheese
Instructions

* Preheat broiler.

* Combine first 8 ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.

* Place on a baking sheet; broil 5 inches from heat until golden brown, 5 minutes.

From Weight Watchers website.

Artichoke Dip

1 can artichokes - chopped & drained
1 cup Helman’s mayonnaise
1 cup parmesan cheese

Mix together. Bake @ 350 for 20 min.