Artichokes with Parmesan Black Pepper Yogurt

Name: Artichokes with Parmesan Black Pepper Yogurt
Yield: 4 servings
Ingredients: 1 1 tablespoon finely grated lemon zest; 1 3 tablespoons fresh lemon juice, divided; 1 4 large artichokes, trimmed (see method, below); 1 1/2 cup finely grated Parmesan; 1 1/2 cup plain yogurt; 1 2 tablespoons olive oil; 1 Kosher salt; 1 freshly ground pepper

From the kitchen of Carly

Steamed artichokes with a bright, creamy dip: tangy yogurt blended smooth with nutty Parmesan, sharp lemon zest, and cracked pepper. Pull tender leaves, dunk them in the sauce, scrape with your teeth. Simple, elegant, satisfying.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

11 tablespoon finely grated lemon zest
13 tablespoons fresh lemon juice, divided
14 large artichokes, trimmed (see method, below)
11/2 cup finely grated Parmesan
11/2 cup plain yogurt
12 tablespoons olive oil
1Kosher salt
1freshly ground pepper

Instructions

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.
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.