Name: Artichokes with Parmesan–Black Pepper Yogurt
Cook time: 15 minutes
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

Image may contain Plant Turtle Animal Reptile Sea Life Vegetable Food and Produce

Christina Holmes

Any sharp, salty cheese will work in this dip; try Pecorino or feta.

Recipe notes