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Artichokes aren’t the most intuitive veggie to cook (we have a whole guide here if you need tips) but once you’ve got the hang of it, you’ll be enjoying this special seasonal treat all spring long. One of the best ways is to keep things simple, serving the steamed artichokes nearly-whole and simply dipping and eating the leaves. This zippy lemon yogurt dip would be a great application for your favorite plain vegan Greek yogurt or other dairy-free yogurt.
Artichokes with Lemon Yogurt Dip
1. Use a sharp knife to trim artichoke stems. Cut off 1 inch from top of artichokes. Use kitchen shears to trim sharp points from each leaf. Remove bottom few leaves from base of artichoke.
2. Place artichokes in a medium saucepan and add about 1 inch of water. Bring to a boil then reduce to a simmer. Cover and cook 40 minutes or until a leaf can easily be pulled off.
3. Meanwhile, in a small bowl, combine yogurt, lemon juice, zest and garlic powder. Halve artichokes and serve with dip.