Artichokes with Parmesan–Black Pepper Yogurt

By garciamoss

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
• 1/2 cup finely grated Parmesan
• 1/2 cup plain yogurt
• 2 tablespoons olive oil
• Kosher salt and freshly ground black pepper

Details

Adapted from bonappetit.com

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.
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.