Fresh Artichokes With Lemon-Yogurt Dip – a delicious recipe with artichokes, olive oil, salt, plain yogurt, lemon juice, salt. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Using a sharp knife, cut 1 in. from top of each artichoke and trim stem so it will stand upright. Using kitchen scissors, cut off tips of outer leaves. Place artichokes upright in a Dutch oven; cover with water and bring to a boil. Reduce heat; simmer, covered, 35-40 minutes or until a leaf in the center pulls out easily. Invert artichokes to drain. Cool slightly; cut each in half lengthwise. With a spoon, carefully scrape and remove fuzzy center of artichokes.
2
In a grill pan or large skillet, heat oil over medium-high heat. Place artichokes in pan, cut side down. Cook 5-7 minutes or until lightly browned. Sprinkle with salt and pepper. In a small bowl, mix yogurt, lemon juice, salt and pepper. Serve with artichokes and lemon wedges.
115
kcal
Calories
12
g
Fat
1
g
Carbs
1
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 6 medium artichokes, 3 tablespoons olive oil, Sea salt and coarsely ground pepper to taste, 1-1/2 cups plain yogurt, and more.
Yes, Fresh Artichokes With Lemon-Yogurt Dip falls under the Vegetarian category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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