Artichokes with Parmesan–Black Pepper Yogurt
Photo by Christina Holmes
Any sharp, salty cheese will work in this dip; try Pecorino or feta.
Recipe information
Total Time
45 minutes
Yield
Makes 4 servings
Ingredients
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice, divided
4 large artichokes, trimmed (see method, below)
1/2 cup finely grated Parmesan
1/2 cup plain yogurt
2 tablespoons olive oil
Kosher salt, freshly ground pepper
Preparation
Step 1
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2". Add 2 tablespoons 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 tablespoon lemon juice, and 3 tablespoons 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
220 calories 13 g fat 7 g fiber
#### Nutritional analysis provided by Bon Appétit
Recipe notes
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