1/2 lemon
6 cups water
4 sprigs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes
Yogurt Mustard:
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-style mustard
1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 TB minced shallot (1 small shallot)
Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot; bring to boil over
high heat.
While the water is boiling, prepare the artichokes. Slice 1/4 inch off top of each. Cut the stems
off each artichoke, flush with the base, and clip the sharp point at the tip of each leaf with
scissors.
Put the artichokes into the boiling water, cover and cook until leaves can be pulled from the stem
easily, 40-50 minutes.
Combine all yogurt-mustard ingredients in a blender and mix at high speed until smooth.
Transfer dressing to small serving bowl and place in center of large platter.
When artichokes are done, slice in half vertically and remove the fuzzy inner chokes. Arrange
the artichoke halves cut side down around the yogurt mustard on the platter.