Fresh Artichokes With Lemon-Yogurt Dip

1. 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. 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.

* Per serving · 4 servings · Values may vary.