4 c. water
2 T. lemon juice
2 garlic cloves, halved
1 bay leaf
1/2 c. Plain yogurt
2 T. Balsamic vinegar
Steam artichokes in a large pot with water, lemon juice, garlic, and bay leaf for 45 minutes or until tender. Dip leaves in a mix of yogurt and balsamic. Scoop out the fuzzy inside and eat the surrounding heart.
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