Chilled Artichoke With Basil Sauce - nonfat yogurt

Method

• To steam the artichoke: wash the artichoke under cold, running water.
• Trim the end of the stem to 1 inch.
• ( the stem is an extension of the artichoke heart and is edible!).
• Trim the top of the artichoke by cutting off 1/4 of the top (about an inch) and discard.
• Then, arrange artichokes in a steamer insert or basket in a pot deep enough to keep artichokes above water.
• Cover and steam over rapid-boiling water (making sure to maintain the water level), until artichokes are tender.
• Depending on size and quantity of artichokes, steaming time can range from 30 to 50 minutes; lift out carefully and drain.
• Chill until ready to eat or serve warm.
• While artichokes are steaming: Place all ingredients except bell pepper and artichokes in blender or food processor.
• Cover and blend until smooth.
• Remove from blender; stir in bell pepper.
• Cover and refrigerate 2 hours.
• Remove leaved from artichokes and arrange them on serving platter.
• Place 1 teaspoons of sauce on each leaf, or place the bowl of dip in center of leaves.
• Serve.