Description

These tender steamed artichokes served with a tangy lemon-yogurt dip are a simple yet elegant appetizer. The dip is creamy, zesty, and pairs perfectly with the nutty flavor of the artichoke leaves. Great for spring and summer gatherings, or whenever you want something light and refreshing.

Ingredients

For the Artichokes:

2 large fresh artichokes
1 lemon, halved
1 tsp salt
2 cloves garlic (optional, for flavoring the water)

For the Lemon-Yogurt Dip:

3/4 cup plain Greek yogurt
1 tbsp lemon juice
1 tsp lemon zest
1 tbsp olive oil
1 garlic clove, minced
Salt and black pepper, to taste
Optional: 1 tsp chopped fresh dill or parsley

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Instructions

Prepare the Artichokes:

Fill a large pot with a few inches of water. Squeeze in juice from half a lemon, add garlic cloves, and bring to a boil.
Trim the artichokes: cut off the top inch of the leaves and snip the sharp tips. Trim the stem to about 1 inch.
Rub cut edges with remaining lemon half to prevent browning.
Place artichokes in a steamer basket over the boiling water. Cover and steam for 30–40 minutes, or until the outer leaves pull off easily and the base is tender.
Remove from heat and let cool slightly before serving.

Make the Dip:

In a small bowl, mix together yogurt, lemon juice, zest, olive oil, garlic, salt, pepper, and herbs (if using).
Chill until ready to serve.

To Serve:

Serve artichokes whole or halved, with the lemon-yogurt dip on the side. Pull off leaves, dip, and scrape off the tender part with your teeth. Don’t forget to enjoy the heart!

Notes

You can make both the artichokes and dip ahead of time. Just reheat the artichokes gently before serving.
Swap in sour cream for yogurt if you prefer a richer dip.

Add a pinch of cayenne or smoked paprika to the dip for a little heat.