Active Time

　　15 minutes

　　Total Time

　　45 minutes

　　Any sharp, salty cheese will work in this dip; try Pecorino or feta.

　　

Ingredients

Makes 4 servings

　　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

　　

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