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Higher Calorie Alert. Not all of our shared recipes are low-calorie or low-fat. Occasionally we share higher calorie recipes from a spa or resort destination because it is was requested by a reader or is a guest favorite in the dining rooms of spas and resorts which don't necessarily cater to a lower fat or specific diet plan. Most healthy eating plans will agree that an occasional indulgence is tolerated and encouraged if it will help you "stay on program."

ROASTED GREEK STYLE SPRING ARTICHOKES with Easy Meyer Lemon-Garlic Aioli Roasted Artichokes 2 large globe artichokes with stem intact 3 quarts water 1 tablespoons chopped garlic 1 tablespoons salt ¼ cup lemon juice 1 teaspoons chopped fresh thyme Bring to a boil and let simmer for 2-3 minutes. Cut the crown off the artichoke, leaving 1 ½ inches of the  heart and all the stem intact. Trim away all the dark green hard leaves from the outsides. Cut the heart and stem in half lengthwise, directly down the center. Scoop out the fuzzy interior with a melon baller or spoon. The artichokes should resemble a shovel. Peel the stem and the outside with a vegetable peeler or paring knife so no tough green layer is remaining. Transfer to the simmering water and  cook for about 12 minutes, until you can just pierce with a knife (al dente). Cut each in half again, down the center so that you have 8 quarters, each resembling a small shovel. Transfer to a baking pan that has the following: 2 tablespoons olive oil ½ teaspoons each of chopped thyme and garlic ¼ teaspoons salt Pinch of black pepper Roast in a 400 degree oven for 8-10 minutes or until light golden. Keep warm until ready to serve. Easy Aioli ¾ cup mayonnaise 2 tablespoons nonfat plain yogurt (Greek style) 2 teaspoons Meyer lemon zest ½ teaspoons minced garlic 1 tablespoons Meyer lemon juice 2 teaspoons Dijon mustard 1 teaspoons rice wine vinegar ½ teaspoons salt ¼ teaspoons dry mustard powder or white pepper ¼ cup olive oil Place all ingredients in a small bowl and whisk together. Slowly whisk in olive oil. Chill before serving alongside the roasted artichokes.