Any sharp, salty cheese will work in this dip; try Pecorino or feta.
Ingredients
1 tablespoon finely grated lemon zest
3 tablespoons fresh lemon juice, divided
4 large artichokes, trimmed (see method, below)
1/2 cup finely grated Parmesan
1/2 cup plain yogurt
2 tablespoons olive oil
Kosher salt, freshly ground pepper
Directions
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, yogurt, 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 yogurt sauce for dipping.
