Artichoke With Chive And Dill Dip

Using sharp knife, cut off artichoke stem even with base. Cut off top third of artichoke; pull off small coarse lower leaves. Using scissors, cut off thorny tips of remaining leaves. Rinse well.

In large saucepan, bring water, lemon juice and garlic to a boil. Place artichoke, stem end down, in boiling water. Return to a boil.

Reduce heat; cover and simmer 30 to 45 minutes until base can be easily pierced with fork. Drain; cool slightly.

Pull out small center leaves; slightly spread remaining leaves. Using spoon, remove light green fuzzy center, scraping out a little at a time, being careful not to remove heart. Cool; cover and refrigerate at least 1 hour or overnight.

Meanwhile, in small bowl combine all dip ingredients; blend well.

To serve, gently spread leaves of artichoke. Fill center with dip. Use leaves as dippers. When outer leaves are gone, cut heart into small pieces and serve with toothpicks.

MICROWAVE DIRECTIONS: Trim artichoke as directed. Brush with 2 Tbs. lemon juice. Place in 1-quart round casserole in 1/4 cup water; add garlic. Cover with plastic wrap.

Microwave on high for 4 to 6 minutes until base can be easily pierced with fork, rotating 1/2 turn after 2-1/2 minutes. Continue as directed.