Party Artichokes in Three Dips

Ingredients:

• 4 large California artichokes

Preparation: wash artichokes under cold, running water. Cut off stem at base and remove small bottom leaves. Stand artichokes upright in deep saucepan large enough to hold snugly. Add 1 teaspoon salt and two to three inches boiling water. (Lemon juice, herbs, garlic powder or onion powder may be added, if desired.)

Cover and boil gently 35 to 45 minutes or until base can be pierced easily with a fork. (Add a little more boiling water, if needed.) Turn artichokes upside down to drain. Cool completely; cover and refrigerate to chill. Makes 4 artichokes.

Nutritional information: per serving: calories 25; protein 2 g; carbohydrate 6 g; fat 0 g; sodium 75 mg; potassium 185 mg; cholesterol 0 mg; dietary fiber 4 g

Selection of dips and recipes:

Stir crab and water chestnuts into remaining mixture in skillet and cook until heated through. Spoon into prepared artichokes. Makes 4 servings.

Creamy Thai Dip

Ingredients:

• 1/4 cup creamy peanut butter
• 1/4 cup firmly packed brown sugar
• 2 tablespoons cider vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1/8 teaspoon ground ginger

Preparation: combine all ingredients; mix well. Makes about 3/4 cup. Variation: for "Oriental Dip," omit peanut butter.

Nutritional information: per serving: calories 162; protein 5 g; carbohydrate 17.0 g; fat 9.4 g; sodium 499 mg; potassium 179 mg; cholesterol 0 mg

Honey Mustard Dip

Ingredients:

• 1/4 cup prepared mustard
• 2 tablespoons cider vinegar
• 2 tablespoons honey

Preparation: combine all ingredients; mix well. Makes about 1/2 cup.

Nutritional information: per serving: calories 45; protein 0.8 g; carbohydrate 10.2 g; fat 0.7 g; sodium 196 mg; potassium 33 mg; cholesterol 0 mg

Ship Ahoy! Dip

Ingredients:

• 1 can (6-1/2 ounces) minced clams
• 2 tablespoons reserved clam juice
• 3 ounces cream cheese, softened
• 1 teaspoon lemon juice
• 1/4 teaspoon garlic salt

Preparation: drain clams, reserving 2 tablespoons clam juice. Blend cream cheese with lemon juice and garlic salt. Stir in clams and reserved clam juice. Refrigerate until ready to serve. Makes about 3/4 cup.

Nutritional information: per serving: calories 143; protein 13.4 g; carbohydrate 3.1 g; fat 8.3 g; sodium 261 mg; potassium 316 mg; cholesterol 54 mg

Cook's Tip: cooked and chilled artichokes are easy to keep on hand for quick snacks or impromptu parties. Refrigerated in a covered container, they will keep up to a week.