• 4 artichokes, sharp leaves and stem ends trimmed
• 1 Tbs. white wine vinegar
• 1-1/2 tsp. Dijon mustard
• 2/3 cup buttermilk
• 2 Tbs. virgin olive oil
• 1 scallion, trimmed and chopped
• 3 Tbs. sun dry tomatoes, minced
• 1 clove garlic, crushed
• 1/2 tsp. sugar
• 1 tsp. tarragon, or 1 Tbs. fresh, chopped

Place artichokes in a steamer basket over a generous amount of boiling water. Cover saucepan and steam 40-45 minutes, or until a knife is easily inserted into stem end of artichoke. Combine remaining ingredients and salt and pepper to taste in a jar with a tight-fitting lid. Shake vigorously. Serve artichokes with dipping sauce.

Per serving: calories 253, fat 7.9g, 25% calories from fat, cholesterol 1mg, protein 13.2g, carbohydrates 41.1g, fiber 19.1g, sugar 7.6g, sodium 425mg, diet points 2.4.

Dietary Exchanges: Milk: 0.2, Vegetable: 6.8, Fruit: 0.0, Bread: 0.0, Lean meat: 0.0, Fat: 1.3, Sugar: 0.0, Very lean meat protein: 0.0

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