Artichokes with Creamy Dipping Sauce 

Total time: 55 minutes
          The artichokes take about 40 minutes to steam. This can be done anytime and the artichokes can be served warm or cold. Have a small, sharp knife handy so that when you get all of the leaves off and are at the fuzzy choke you can cut it off and enjoy the bottom.... and put an extra bowl on the table for the 'used' leaves.

 Ingredients:

• 2 globe artichokes
• 1 tbs lemon juice
• Creamy Yogurt Dressing:
• 1 1/2 tsp Dijon-style mustard
• 1 1/2 tsp lemon juice
• 1 1/2 tsp tarragon white wine vinegar
• 1/2 cup (4oz, 120gr) Greek or plain yogurt
• 1 1/2 tbs good olive oil, for salads
• Any fresh herbs you have on hand - chives, dill, tarragon    or 1 tsp dried

 Instructions:

• Cut off bottoms of artichokes and remove any tough lower leaves.  Dip in water to which the lemon juice has been added (to prevent discoloration). 
• For a nicer presentation cut off the tips of the bottom half of the leaves - using a scissors. 
• Cut the top 1/3rd of the artichoke off and discard.  Don't worry about the choke (fuzzy hairs inside) 
• Put in a steamer and steam 40 - 50 minutes. 
• Serve artichokes with small dipping bowl of sauce, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth. 
• Creamy Yogurt Dressing:
• In a small bowl whisk mustard, lemon and vinegar. 
• Add yogurt and olive oil and whisk until incorporated - this will get very thick. 
• Add chives and stir well to combine.