• 3 whole garlic heads
• I lemon for preparing artichokes
• 6 medium artichokes
• 2 tablespoons lemon juice
• 2 or 3 long sprigs mint
• 1/3 cup mayonnaise
• 1/3 cup plain yogurt
• 1/4 teaspoon pepper
• 1/8 teaspoon salt

Method

Preheat oven to 400°F.

Remove white papery skin of garlic, making sure not to peel or separate the cloves. Wrap each head separately in aluminum foil. Bake in preheated400°F oven for 40 minutes or until tender to the touch.  Set aside to cool. When cool enough to not burn fingers, separate the cloves, and squeeze the pulp into a bowl. Toss away skins. Mash pulp with a fork and set aside.

Cut lemon in half.  Squeeze one half into a large bowl filled halfway with water.  You are making acidulated water to prevent discoloration of the artichokes. Slice off stems of artichokes, then rub cut part with lemon from unsqueezed half.  Remove bottom leaves. Trim about 1/2 inch from tops to remove spiky points on the artichokes.  Rub with lemon at each step to prevent discoloration.  As each artichoke is finished, drop into acidulated water to further prevent discoloration.

Sit artichokes, stem ends down, in a large Dutch oven filled two-thirds with water. Add lemon juice and basil; bring to a boil. Cover, reduce heat, and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily.

Stir mayonnaise, yogurt, salt and pepper into reserved garlic pulp.  Mix well, and put into serving bowl as a dipping sauce served on the side. 

This is lovely as a hot or a cold dish.

Serves: 6

Contributor: Pat Ciesla

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