Ingredients:

    * 1 garlic bulb, trim the tip of 4.1 Customs
    * 1 / 2 teaspoon olive oil
    * 2 tablespoons mayonnaise Light (or substitute fat free)
    * 2 tablespoons fat free sour cream
    * Black pepper to taste
    * 4 medium artichokes

Preparation:

1st Preheat oven to 400 ° F. Place the garlic and onion on a piece of foil and drizzle olive oil over the top (the cut side) of the bulb. Wrap foil around the garlic bulb, sealing it at the top. Put in oven for 30-40 minutes or until the garlic is soft and roasted. Allow to cool about 15 minutes.
2nd Squeeze in a cup of vanilla pudding all the garlic cloves from their bulbs by pressing with the hands from the floor of the lamps to the top (cut side). Add the mayonnaise and sour cream, and stir with a fork to mix well. Add black pepper to taste. Cover and refrigerate until needed.
3rd Meanwhile, cut the artichokes lengthwise – from the root to the tip of the artichoke. Place halves in a large, microwave-safe container with 1 / 2 cup water artichoke. Microwave on HIGH until they are soft (about 15 minutes). Carve Out the thistle edible part of artichoke with a small spoon and discard.
4th Serve each artichoke half with a small dollop of roasted garlic dip cavity in the middle.

Yield:
4 servings

Nutrition information:

Per serving: 111 calories, 5.5 g protein, 19 g carbohydrates, 2.7 g fat (0.5 g saturated fat), 0 mg cholesterol, 7 g fiber, 177 mg sodium. Calories from fat: 20%