Instructions: Cook artichokes: Cut off stem at base; remove small bottom leaves. Trim tips of large outer leaves and cut off top 2 inches of artichokes. Stand upright on a rack in a deep saucepan. Add water up to bottom of steaming rack and steam 35-45 minutes, or until base can be pierced easily with a fork. Drain and chill.

In blender or food processor, place tomatoes, tomato paste, vinegar, lime juice and oil. Cover and process until blended.

Transfer mixture to a bowl; stir in shallots, green pepper, cucumber, dill, black pepper and red pepper sauce. Cover and refrigerate until chilled.

Makes about 1 cup to serve as dip with artichokes.

Serving Ideas : As a vegetable course with a simple grilled fish or piece of chicken. Or you could serve it as an appetizer for a party. To do so, pull the big leaves from the choke and arrange them attractively around the bowl of dip. Remove the choke from the hearts and cut the hearts into quarters. Place toothpicks into each piece for easy dipping.

Description: "Dip for cooked artichokes."

NOTES : Reviewed by Tonya Craven, registered dietitian at Metropolitan

idea: instead of butter or hollandaise, dip artichoke in gazpacho

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