1 large artichoke
1 cup Greek yogurt
2 tablespoons mayonnaise
2 scallions, chopped fine
1-2 cloves of garlic, depending on how garlicly you like it
1 tablespoon Dijon mustard
1 lemon juice
zest of 1/2 lemon
salt and pepper, to taste
Cut the top 1/4 inch off the artichoke. Cut the end of the stem off. With scissors, trim the tops of the leaves off from the artichoke. These can be pointy and sharp!
Steam or boil the artichokes until tender about 20-30 minutes, depending on how large they are. When I boil them, I like to add 1 lemon and a few garlic cloves to the cooking liquid. Sometimes I will also grill them when the artichokes are almost tender to finish the cooking process and add a smokey flavor.
While the artichokes are cooking, make the dipping sauce. Mix the yogurt, lemon juice, zest, garlic, mayo, mustard, and scallions in a bowl. Season the sauce with salt and pepper. Stir to combine and taste for seasoning. This sauce should be very flavorful!
Dip the leaves of the artichoke into the sauce and enjoy! Don’t forget to eat the heart as well- that is the best part!