Artichokes are at their best when you prepare them simply, without a lot of fuss or seasonings to overdress them. Many people dip the petals in melted butter or mayonnaise, but I think you'll love my tangy lemon-yogurt dip. —Jill Haapaniemi, Brooklyn, New York
Featured In: 55 Labor Day Grilling Recipes
VERIFIED BY Taste of Home Test Kitchen
- 6 medium artichokes
- 3 tablespoons olive oil
- Sea salt and coarsely ground pepper to taste
- 1-1/2 cups plain yogurt
- 1 teaspoon lemon juice
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Lemon wedges
- Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until a leaf in the center pulls out easily. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes.
- In a grill pan or large skillet, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook 5-7 minutes or until lightly browned. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges. Yield: 12 servings (1-1/2 cups dip).
Originally published as Fresh Artichokes with Lemon-Yogurt Dip in Taste of Home's Holiday & Celebrations Cookbook Annual 2017, p22