Artichokes with Dill Dip

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 bowl for the discarded leaves and 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 artichoke bottom.

 Ingredients:

• 2 globe globe artichokes
• 1 tbs lemon juice
• Dill Dip:
• 1/4 cup (2oz, 60gr) Greek or plain yogurt
• 1/4 cup (2oz, 60gr) mayonnaise
• 1 tsp dill weed (dill leaves)
• 1 tsp snipped fresh chives
• 1/4 tsp garlic powder
• 1/4 tsp soy sauce

 Instructions:

• Cut off bottoms of artichokes and remove any tough lower leaves. 
• Dip in water to which a tbs of 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 steamer and steam 40 - 50 minutes, depending on size. They're done when a sharp knife goes in easily.
• Serve artichokes with small bowl of Dill Dip, pulling the leaves off, dipping and scraping the edible flesh off of the tough leaf with your teeth. 
• Dill Dip:
• Mix all ingredients in small bowl. 
• Best if made at least 30 minutes in advance.  Serve.