Yield
2 servings (serving size: 2 tablespoons dip and 1 artichoke)

How to Make It

Step 1

Combine first six ingredients in a small bowl; stir well. Cover and chill.

Step 2

Cut off stems of artichokes; remove bottom leaves. Trim about 1/2 inch from tops of artichokes. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add 1 teaspoon rind and salt; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily. Place artichokes in a large ice-filled bowl; cool. Place artichokes, stem sides up, on a rack to drain. Remove tough outer leaves and small inner leaves from artichokes; discard. Serve with yogurt dip.

Step 3

Note: Store the remaining yogurt dip in refrigerator.

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