Description
Savory Artichokes with Zesty Lemon Dip
Ingredients
Scale
- 2 large artichokes
- 1 lemon, cut in half
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground pepper to taste
- 1 cup Greek yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon water
Instructions
- Begin by heating your oven to 425°F.
- Prepare the artichokes by slicing off the top inch and peeling away the tough outer leaves. Trim the stems to about an inch and rub the cut surfaces with half a lemon to keep them from browning.
- Blanch the artichokes in a pot of boiling salted water for 5 minutes, then drain them upside down to remove excess moisture.
- Drizzle the artichokes with olive oil and sprinkle with salt and pepper. Arrange them cut side down on a baking sheet.
- Roast the artichokes in the oven for 30-35 minutes, or until the leaves are soft and can be easily pulled away.
- While the artichokes are roasting, whip up the zesty lemon dip. In a mixing bowl, stir together the Greek yogurt, chopped garlic, lemon juice, Dijon mustard, and water until you achieve a creamy consistency.
- Once the artichokes are perfectly roasted, serve them warm alongside the zesty lemon dip for a delightful dipping experience.
Notes
- For an extra kick, consider adding a dash of cayenne pepper to the dip.
- For a lighter option, you can replace half of the Greek yogurt with silken tofu.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: varies
- Fat: 45g
- Saturated Fat: varies
- Unsaturated Fat: varies
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: varies
- Protein: 5g
- Cholesterol: 0mg