Artichokes With a Dreamy Skinny Garlicky Dip

2 tablespoons red wine vinegar
2 tablespoons water
3 tablespoons onions, minced
2 cloves fresh garlic, minced (not from a jar)
2 tablespoons sugar
1 cup Skinny Ranch Dressing or a store bought bottle of reduced-fat ranch dressing

Wash artichokes just before using. Make sure to flush out any dirt found between the leaves. Slice off the stem to form a flat base and snap off the tough outer leaves closest to the stem. Trim off about ½ inch of the pointed top. Using scissors, snip off the prickly tips of the outer leaves. Rub all edges with lemon to prevent discoloration.
In a large pot or roaster, fill about 3 inches of water. Place the artichokes in one layer on the bottom. Sprinkle each with garlic powder and pepper.
Bring to a boil, cover and cook over moderate heat for about 40-50 minutes until a leaf comes off easily. Drain and cool enough to handle.
To remove the center choke, gently spread open the top leaves of each artichoke and using a spoon, remove and discard the fuzzy choke.
Serve warm or cover and refrigerate until ready to use. Serve with my Skinny Garlicky Dip, on the side.

In a small saucepan, add the vinegar, water, onions, garlic and sugar. Simmer for 6 minutes.
Pour mixture into a small bowl and place in the freezer for 15-20 minutes until cool. Set the timer so you don’t forget about it!
Stir in the Skinny Ranch Dressing or store bought ranch.
Refrigerate for at least one hour to blend flavors (If you need to use it right away, it’s still delicious).
Skinny Garlicky Dip will keep in fridge for 7 days.

Serving: 1artichoke with dipCalories: 119kcalCarbohydrates: 20gProtein: 12gFat: 3gSodium: 245mgFiber: 7gSugar: 7gPlus Points: 3