Some days a cold lunch is in order between chores and the back yard. Artichokes prepared ahead are perfect whether eaten alone or with a few steamed shrimp as was the case the other day. I wanted to try a recently saved version served with a cool yogurt, parmesan and pepper rather than my usual braised version or served with lemon and butter. I loved this version and will make again…
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice, divided
4 large artichokes, stems trimmed, top 1” removed, tips of remaining leaves trimmed
½ cup finely grated Parmesan
½ cup plain yogurt
2 tablespoons olive oil
Kosher salt and freshly ground black pepper
PREPARATION with a link to how to eat an artichoke
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2”. Add 2 Tbsp. 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 Tbsp. lemon juice, and 3 Tbsp. water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping.
Below is the link to the original recipe in Bon Appétit Magazine and a link to how to eat an artichoke