Artichokes with Parmesan–Black Pepper Yoghurt

Ingredients for Artichokes with Parmesan–Black Pepper Yoghurt

• 1 tablespoon finely grated lemon zest

• 45ml fresh lemon juice, divided

• 4 large artichokes, trimmed (see method, below)

• 80g finely grated Parmesan

• 120ml plain yoghurt

• 2 tablespoons olive oil

• Kosher salt, freshly ground pepper

Place a metal steamer basket in a large saucepan and pour in water to a depth of 2". Add 2 tablespoons lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30–40 minutes.

Meanwhile, blend Parmesan, yoghurt, oil, lemon zest, remaining 1 tablespoon lemon juice, and 3 tablespoons water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yoghurt sauce for dipping.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.