Steamed Artichokes with Two Dipping Sauces

• 1 lemon
• 4 globe artichokes (12 ounces each)
• 3/4 cup plain Greek-style yogurt (2 percent)
• 1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
• 1 tablespoon finely minced fresh tarragon
• 1 tablespoon finely minced fresh flat-leaf parsley
• Coarse salt and freshly ground pepper
• (makes 1 cup)
• 2 garlic cloves
• 1 large egg yolk
• 1 tablespoon Dijon mustard
• 2 tablespoons fresh lemon juice
• 3/4 cup extra-virgin olive oil
• 1 tablespoon sweet paprika
• 1/4 teaspoon cayenne pepper
• 1/4 to 1/2 teaspoon hot sauce, such as Tabasco
• Coarse salt and freshly ground black pepper
• (makes 1 cup)

1. Prepare a bowl of water large enough to hold all of the artichokes.
2. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
3. Remove any tough outer leaves from artichokes.
4. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each.
5. Use kitchen shears to trim sharp tips of the leaves.
6. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
7. Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil.
8. Place the lemon peel and artichokes, stem ends down, in basket.
9. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
10. When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke.
11. Serve artichokes with dipping sauces, as desired
12. Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
13. Bring 1 inch of water to a boil in a small saucepan.
14. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
15. Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl.
16. Slowly whisk in oil until emulsified.
17. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
18. Per Serving (artichokes)
19. Calories: 61
20. Saturated Fat: .1g
21. Unsaturated Fat: 0g
22. Cholesterol: 0mg
23. Carbohydrates: 14g
24. Protein: 4g
25. Sodium: 121mg
26. Fiber: 7g
27. Per 1/4-cup Serving:
28. Calories: 30
29. Saturated Fat: .6g
30. Unsaturated Fat: 0g
31. Cholesterol: 2.8mg
32. Carbohydrates: 2.3g
33. Protein: 3.6g
34. Sodium: 495mg
35. Fiber: .2g
36. Per 2-tablespoon Serving:
37. Calories: 202
38. Saturated Fat: 3.2g
39. Unsaturated Fat: 18.5g
40. Cholesterol: 25.6mg
41. Carbohydrates: 1.5g
42. Protein: .5g
43. Sodium: 287mg
44. Fiber: .3g

lemon, artichokes, yogurt, lemon zest, fresh tarragon, parsley, salt, garlic, egg yolk, mustard, lemon juice, extravirgin olive oil, sweet paprika, cayenne pepper, hot sauce, salt

Taken from www.epicurious.com/recipes/food/views/steamed-artichokes-with-two-dipping-sauces-394136 (may not work)