Recipe
Ingredients
- 2-3 large artichokes
- 1-2 large fresh lemons (cut in half)
- 2 tablespoons olive oil
- 4-6 cloves garlic (peeled and roughly-chopped)
- ¼ cup fresh herbs (rosemary, oregano, thyme, parsley, basil, etc) (roughly chopped)
- salt and pepper
- ¼ cup plain Greek yogurt
- ¼ cup mayonnaise
Instructions
- Trimming the artichoke: Cut the stem leaving about ½ inch. Cut off the top ¼-⅓. Remove tough leaves from bottom layer and use kitchen shears to trim the tips of any remaining leaves.2-3 large artichokes
- Slice the artichokes in half vertically. Use a spoon to remove the fuzzy part in the middle of the artichoke. Rub all of the cut surfaces with a lemon half. Place the artichoke halves on a baking sheet cut-side-up. Brush with the olive oil.1-2 large fresh lemons, 2 tablespoons olive oil
- In a small bowl combine chopped garlic, herbs, salt and pepper to taste.4-6 cloves garlic, ¼ cup fresh herbs (rosemary, oregano, thyme, parsley, basil, etc), salt and pepper
- Stuff the artichoke cavities with the garlic herb mixture and carefully flip over. Brush the artichokes with oil, and season with salt and pepper if desired.
- Bake uncovered for 15 minutes. Tent the artichokes with a piece of aluminum foil, and bake until the artichokes are tender and the leaves pull off easily, about 25 more minutes.
- Drizzle the artichokes with fresh squeezed lemon juice. Remove the herbs and garlic and place in a mixing bowl with yogurt and mayonnaise. Stir to combine.¼ cup plain Greek yogurt, ¼ cup mayonnaise
- Serve artichoke halves with dipping sauce on the side.