Any sharp, salty cheese will work in this dip; try Pecorino or feta.
Recipe information
Total Time
45 minutes
Yield
4 Servings
Ingredients
1
tablespoon finely grated lemon zest
3
tablespoons fresh lemon juice, divided
4
large artichokes, stems trimmed, top 1" removed, tips of remaining leaves trimmed
½
cup finely grated Parmesan
½
cup plain yogurt
2
tablespoons olive oil
Kosher salt and freshly ground black pepper
Need to make a substitution?
Preparation
Step 1
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2”. Add 2 Tbsp. lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30–40 minutes.
Step 2
Meanwhile, blend Parmesan, yogurt, oil, lemon zest, remaining 1 Tbsp. lemon juice, and 3 Tbsp. water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping.
Nutrition Per Serving
Calories (kcal) 220 Fat (g) 13 Saturated Fat (g) 4.5 Cholesterol (mg) 25 Carbohydrates (g) 14 Dietary Fiber (g) 7 Total Sugars (g) 3 Protein (g) 11 Sodium (mg) 490