Chilled Artichoke With Basil Sauce

Ingredients

• 34 cup plain nonfat yogurt
• 12 cup fresh basil leaf
• 3 tablespoons balsamic vinegar
• 4 ounces cream cheese
• 1 cup red bell pepper
• chopped
• 2 large artichokes
• steamed and chilled

Instructions

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