Ingredients:

  • 1 (14-ounce/397g) can artichoke hearts, packed in water, drained well and chopped
  • 1 cup (227g) plain Greek yogurt (full-fat or non-fat), drained if very watery
  • 1/4 cup (30g) grated Parmesan cheese
  • 2 cloves garlic, minced (about 2 teaspoons)
  • 1/4 cup (60ml) fresh lemon juice (from about 1-2 lemons)
  • 2 tablespoons (30ml) extra virgin olive oil
  • 2 tablespoons (10g) fresh parsley, chopped
  • 1/4 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Drain and chop the artichoke hearts well. Squeeze out any excess water.
  2. Heat olive oil in a small pan over medium heat. Sauté garlic until fragrant (about 1 minute). Don't brown! Alternatively, use raw minced garlic.
  3. In a mixing bowl, combine chopped artichoke hearts, Greek yogurt, Parmesan cheese, sautéed (or raw) garlic, lemon juice, parsley, red pepper flakes (if using), salt, and pepper.
  4. Stir all ingredients together until thoroughly combined.
  5. Taste and adjust seasoning as needed. Add more lemon juice for extra tang, or red pepper flakes for heat.
  6. For best flavor, cover and chill in the refrigerator for at least 30 minutes to allow the flavors to meld.
  7. Serve this artichoke dipping sauce with pita bread, crusty baguette slices, vegetable sticks, or crackers.