Grilled Artichokes with Yogurt-Dill Dipping Sauce

Step 1

Bring a large pot of salted water to a boil. Fill a large bowl with water; squeeze in juice from one half of lemon; add lemon half. Working with 1 artichoke at a time, trim off outer leaves, then cut in half lengthwise through stem. Scoop out choke. Add to lemon water to prevent browning while trimming remaining artichokes.

Step 2

Drain artichokes. Cook artichokes in same large pot of boiling salted water until almost tender but not falling apart, 10–15 minutes. Drain.

Step 3

Heat a grill pan or large heavy skillet over medium-high heat. Brush artichokes with oil and season with salt and pepper. Grill cut side down until charred in spots and hearts are tender, about 5 minutes.

Step 4

Meanwhile, squeeze enough juice from remaining lemon half to measure 2 Tbsp.; place in a small bowl. Whisk in yogurt and dill; season with salt and pepper. Serve the grilled artichokes with the yogurt sauce.