Artichokes With Parmesan–Black Pepper Yogurt

• 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

1. 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.
2. 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.

lemon zest, lemon juice, artichokes, parmesan, plain yogurt, olive oil, kosher salt

Taken from www.epicurious.com/recipes/food/views/artichokes-with-parmesan-black-pepper-yogurt-51234260 (may not work)