CHILLED ARTICHOKES WITH SPICY MUSTARD SAUCE

6 artichokes
1/2 lemon
FOR THE SPICY MUSTARD SAUCE:
1 cup nonfat or lowfat yogurt
3 tablespoons Dijon mustard (grainy-style preferred)
2 tablespoons low-fat mayonnaise
1 teaspoon lemon juice
1/2 teaspoon horseradish
1/2 teaspoon Worcestershire sauce
Salt and Freshly-ground black pepper (to taste)
Lemon wedges (for garnish)

Wash each artichoke and slice off both ends so that it can sit flatly on a surface. Immediately rub the cut ends with the lemon half to prevent discoloration. Cut away any ragged leaves, and snip off the sharp edges of the leaves with a kitchen scissors.

Steam the artichokes in a vegetable steamer, or on a rack in a pot with 1 inch of water and cook for 40 to 45 minutes, over medium heat, or until a leaf can be removed easily. (Be careful not to let the water boil away.) Remove from the pan with tongs, drain thoroughly, and chill in a covered container in the refrigerator.

Whisk the Spicy Mustard Sauce ingredients together and chill until ready to use.

Serve each chilled artichoke with a small container of sauce, garnished with lemon wedges.

TO COOK ARTICHOKES IN A MICROWAVE:
Artichokes can be successfully cooked in a microwave oven. Place the trimmed artichokes in a microwave-safe dish and cover with plastic wrap or a domed lid. Cook for 12 to 15 minutes, or until tender.

Servings: 6
Source: Entertaining Light & Easy by Laurie Burrows Grad