Roasted Artichokes With Tahini-Yogurt Sauce

Makes four servings
Prep time: 15 minutes
Cook time: 35 minutes

4 whole artichokes
1/2 lemon, quartered
2 garlic cloves, peeled and crushed
1/2 tsp. sea salt


Tahini Yogurt Sauce
2 tbs. tahini
1 cup plain, full-fat Greek yogurt
1 clove garlic, minced
1 tbs. lemon juice
1/2 tsp. sea salt
1/4 tsp. freshly ground black pepper

Bring a 3-quart saucepan of water to a boil. Add prepped artichokes (as directed below), garlic cloves, salt, and the juice from one lemon quarter. Boil artichokes until the stem is tender enough to pierce easily with a knife or until you can easily remove a leaf from the stem, about 30 minutes.

Meanwhile, whisk the tahini-yogurt-sauce ingredients until combined.

When the artichokes are done, remove from the boiling water and place upside down on a towel to drain.

To eat, use your fingers to remove the artichoke leaves, dip them in the sauce, and scrape the inner meat off the bottom of the leaves with your teeth. When the leaves are gone, trim off the thistle-like choke until just the heart is left; slice, dip in the sauce, and enjoy.