Steamed Artichokes with Two Dipping Sauces Recipe

Name: Steamed Artichokes with Two Dipping Sauces
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lemon; 4 globe artichokes (12 ounces each); 3/4 cup plain Greek-style yogurt (2 percent); 1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice; 1 tablespoon finely minced fresh tarragon; 1 tablespoon finely minced fresh flat-leaf parsley; Coarse salt and freshly ground pepper; (makes 1 cup); 2 garlic cloves; 1 large egg yolk; 1 tablespoon Dijon mustard; 2 tablespoons fresh lemon juice; 3/4 cup extra-virgin olive oil; 1 tablespoon sweet paprika; 1/4 teaspoon cayenne pepper; 1/4 to 1/2 teaspoon hot sauce, such as Tabasco; Coarse salt and freshly ground black pepper; (makes 1 cup)

Try this homemade Steamed Artichokes with Two Dipping Sauces recipe the whole family will love. Made with lemon, artichokes, yogurt and lemon zest. Easy…

This Steamed Artichokes with Two Dipping Sauces relies on simple, everyday ingredients such as lemon, finely minced fresh tarragon, (makes 1 cup) and garlic cloves. It comes together quickly and makes 4 servings, at about 559 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Vegetarian

Servings: persons

1 lemon
4 globe artichokes (12 ounces each)
3/4 cup plain Greek-style yogurt (2 percent)
1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely minced fresh tarragon
1 tablespoon finely minced fresh flat-leaf parsley
Coarse salt and freshly ground pepper
(makes 1 cup)
2 garlic cloves
1 large egg yolk
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground black pepper
(makes 1 cup)

1
Prepare a bowl of water large enough to hold all of the artichokes.
2
Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
3
Remove any tough outer leaves from artichokes.
4
Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each.
5
Use kitchen shears to trim sharp tips of the leaves.
6
Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
7
Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.
8
Place the lemon peel and artichokes, stem ends down, in basket.
9
Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
10
When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke.
11
Serve artichokes with dipping sauces, as desired
12
Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
13
Bring 1 inch of water to a boil in a small saucepan.
14
Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
15
Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl.
16
Slowly whisk in oil until emulsified.
17
Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
18
Per Serving (artichokes)
19
Calories: 61
20
Saturated Fat: .1g
21
Unsaturated Fat: 0g
22
Cholesterol: 0mg
23
Carbohydrates: 14g
24
Protein: 4g
25
Sodium: 121mg
26
Fiber: 7g
27
Per 1/4-cup Serving:
28
Calories: 30
29
Saturated Fat: .6g
30
Unsaturated Fat: 0g
31
Cholesterol: 2.8mg
32
Carbohydrates: 2.3g
33
Protein: 3.6g
34
Sodium: 495mg
35
Fiber: .2g
36
Per 2-tablespoon Serving:
37
Calories: 202
38
Saturated Fat: 3.2g
39
Unsaturated Fat: 18.5g
40
Cholesterol: 25.6mg
41
Carbohydrates: 1.5g
42
Protein: .5g
43
Sodium: 287mg
44
Fiber: .3g

559

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

Thank you — your rating has been saved!

Frequently Asked Questions

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 lemon, 4 globe artichokes (12 ounces each), 3/4 cup plain Greek-style yogurt (2 percent), 1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice, and more.

Yes, Steamed Artichokes with Two Dipping Sauces falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Quick Info

Servings
4 servings
Calories
559 kcal
Category
Vegetarian

Eats Now Editorial Team

Recipe developed & tested in-house

Passionate cooks who develop and test new recipes every day – from quick weeknight dinners to special occasion feasts.

Reviewed by the Eats Now Kitchen Team

More about our team →

Related Recipes

Creamy Butternut Squash Casserole
Easy Zucchini-Tomato Side Dish
Val And Jess'S Vegan Avocado Dip
Tomato And Spinach Quinoa Skillet