Artichokes with Light Lemon Dipping Sauce

Serves 2

Artichokes are perhaps the most sensuous of vegetables - always eaten with the fingers. Cooking them with lemon slices preserves their color.


2/3 cup plain yogurt, Greek style is best
1/3 cup fresh lemon juice
1 tablespoon organic unfiltered apple juice
2 tablespoons Dijon mustard
1 teaspoon curry powder

2 Artichokes
3 quarts water
1 lemon, quartered


SAUCE: In a medium bow, whisk together all the sauce ingredients. Let sit at room temperature. ARTICHOKES: Trim the bases of the artichokes so that they stand upright. Using kitchen shears, clip the points from the artichoke leaves. Bring a pot of water to boil; add the artichokes and lemon. Boil, Uncovered, until tender, about 25 minutes. Drain well. To serve, center each artichoke on a small plate. Spoon the sauce onto its cavity or into a small bowl for dipping.