Ingredients
Scale
- 2 large artichokes
- 1 lemon, cut in half
- 2 tablespoons extra virgin olive oil
- Salt and freshly ground black pepper to taste
- 1 cup Greek yogurt
- 2 cloves garlic, finely chopped
- 1 tablespoon fresh lemon juice
- 1 teaspoon whole grain mustard
- 1 teaspoon water
Instructions
- Preheat your oven to 425°F.
- Prepare the artichokes by slicing off the top inch and peeling away the tough outer leaves. Trim the stems down to about an inch and rub the cut surfaces with half a lemon.
- Bring a large pot of salted water to a boil and add the artichokes. Blanch them for about 5 minutes, then drain them upside down.
- Coat the artichokes with olive oil, sprinkling generously with salt and pepper. Position them cut side down on a baking sheet lined with parchment paper.
- Roast the artichokes in the oven for 30-35 minutes, until the leaves are tender.
- While the artichokes are roasting, prepare the lemon dip by combining Greek yogurt, chopped garlic, lemon juice, whole grain mustard, and water in a mixing bowl. Stir until creamy.
- Once the artichokes are roasted, serve them warm alongside the lemon dip.
Notes
- For an extra kick, consider adding a dash of cayenne pepper to the dip.
- For a creamier texture, blend in a bit of avocado into the yogurt dip.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
- Diet: Vegetarian
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: varies