Instructions:
In a food processor fitted with the steel blade, process the artichoke hearts, yogurt, garlic, parsley, marjoram and lemon juice until smooth. Add salt and pepper to taste.

Chef's note: If you're not going to use the spread immediately, pack it into a jar, spoon a little olive oil over the surface, cover and refrigerate. It should keep one week.

Nutrition Facts:
Amount Per Tablespoon Serving: Calories 9
Fat 0.1 g, Cholesterol trace,
Sodium 15 mg, 

Quantity: 
Makes 3/4 cup