Corn Salad with Chile and Lime
Lemon Garlic Roasted Artichokes
4 cloves of garlic
2-3 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 tsp pepper
1/4 cup Greek yogurt
1.5 tbsp Dijon mustard
2 tsp chopped fresh dill
Preheat oven to 375 F.
Combine olive oil, pressed or minced garlic, lemon juice, salt and pepper.
Mix to combine, it will naturally separate.
Cut artichokes in half, lengthwise. Scoop out the hairy center. Brush all
over with garlic mixture, be sure to get it unser all the leaves. (option to
put entire cloves of garlic on the center of the artichoke halves)
Bake, cut side down, on a foil lined baking sheet for 30 minutes.
The center should be fork tender and the leaves should come off easily.
Add additional time if needed.
Combine yogurt, mustard and dill in a small bowl.
Serve artichokes warm with dipping sauce.
Yield: 4 servings