One 16 oz can artichokes, chopped
1 c plain yogurt
1 -2 T olive oil
3/4 cup asiago cheese, grated
1 sm onion, chopped
2 cloves garlic, chopped
1 sm carrot, minced
1 stalk celery, chopped
1/2 a zuccinni, grated
Rinse the artichoke hearts in water, drain and soak in the yogurt.
Chop the onion, saute over medium high heat until well browned. Add the diced carrot, celery and squash, adding additional oil if necessary. Reduce heat to low. Add the garlic and saute.
Cool the veggies, mix them with the vogurt & chopped artichokes.
This is good as a dip for veggies or gluten-free crackers, corn chips. I usually nuke it in small amounts with a little grated cheddar cheese on top after warming it in the microwave, but it's good right out of the frig' too.