In a large saucepot over high heat, bring 1 inch of water to boiling. Place the artichokes
base-side down in the water; reduce heat to medium, cover, and cook until a fork can be
easily inserted into the base, 35 to 40 minutes. Cool. When cool enough to handle,
remove the fuzzy choke with a spoon; discard.
In a medium bowl, combine the yogurt, lemon zest and juice, olive oil, salt, and mint.
Stir well to combine. (Can be made ahead. Cover and refrigerate up to 2 days. Makes
about 1 1/2 cups.)
To serve, arrange artichokes on a platter and spoon the lemon cream into an adjacent
bowl.
Originally Submitted
10/20/2008
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