Personal

Car Stuff

Extras

ARTICHOKES WITH ROASTED RED PEPPER VELVET

There is very little fat in this delicious alternative to chips and dip. Uncork a cold bottle of Gewürztraminer to enjoy alongside. From Bon Appétit, March 1998 SERVES 6

1/4 cup white wine vinegar
6 12- to 14-ounce fresh artichokes
Roasted Red Pepper Velvet
1/2 teaspoon herbes de Provence

Pour vinegar into small bowl. Cut stems and top 1 1/2 inches off artichokes. Peel away tough bottom outer leaves from artichokes. Dip cut surfaces of artichokes into vinegar.

Cook artichokes in large pot of boiling salted water until knife pierces base easily, turning occasionally, about 30 minutes. Remove artichokes and cool.

Gently open top of each artichoke, spreading leaves. Holding artichoke with 1 hand, gently twist out center cone of artichoke leaves with other hand. Reserve cone. Using melon baller, scoop out choke. (Can be made 1 day ahead. Cover; chill artichokes and cones separately.)

Place artichokes on plates. Place cones pointed side down in center of artichokes. Spoon 1 tablespoon Roasted Red Pepper Velvet atop each cone. Sprinkle with herbes de Provence. Serve, passing remaining sauce separately.

ROASTED RED PEPPER VELVET

Nonfat yogurt and low-fat mayonnaise provide a creamy base for this dipping sauce for the artichokes. It's also great with asparagus, as well as with grilled tuna, salmon, chicken or flank steak. Begin making the sauce the day before serving since the yogurt needs to drain overnight. Makes 1 1/2 cups.

1 1/2 cups plain nonfat yogurt

2 small green onions, cut into 1-inch pieces
7.25oz jar roasted red peppers, well drained, cut into 1" pieces
1/2 teaspoon chopped canned chipotle chilies*
3 tablespoons low-fat mayonnaise
3/4 teaspoon herbes de Provence

*Canned chipotle chilies are available at Latin American markets, specialty foods stores and some supermarkets.

Set strainer over large bowl. Line strainer with 2 layers of cheesecloth, allowing 4 inches to extend over sides of strainer (do not let strainer touch bottom of bowl). Spoon yogurt into strainer. Fold overhanging cheesecloth over yogurt. Chill overnight (liquid will drain out and yogurt will thicken; discard liquid).

Finely chop green onions in processor. Add half of roasted peppers and chipotle chilies. Process until peppers are finely chopped, scraping down sides of bowl occasionally.

Add 1/2 cup plus 2 tablespoons drained yogurt (reserve any remaining yogurt for another use), mayonnaise and herbes de Provence. Process to blend.

Add remaining peppers. Using on/off turns, process until peppers are coarsely chopped.

Season with salt and pepper. Transfer to bowl.

Chill at least 30 minutes and up to 1 day to blend flavors.