Ingredients

1/2 lemon
6 cups water
4 sprigs fresh parsley
1 bay leaf
5 whole black peppercorns
1 teaspoon dried thyme
2 large artichokes

For the Yogurt Mustard
1/2 cup plain nonfat yogurt
1 teaspoon Dijon-style mustard
1/8 teaspoon lemon pepper
1 teaspoon red wine vinegar
2 tablespoons minced shallot (1 small shallot)

Instructions

Put the lemon, water, parsley, bay leaf, peppercorns, and thyme in a large pot.Bring to a boil over high heat.

While the water is boiling, prepare the artichokes. Slice 1/4 inch off the top of each artichoke.Cut the stems off each, flush with the base, and clip the sharp point at the tip of each leaf with scissors.

Put the artichokes into the boiling water, cover, and cook until the leaves can be pulled from the stem easily, 40 to 50 minutes.

In the meantime, combine all the yogurt-mustard ingredients in a blender and mix at high speed until smooth. Transfer the dressing to a small serving bowl and place it in the center of a large platter.

When the artichokes are done, slice them in half vertically and remove the fuzzy inner chokes. Arrange the artichoke halves cut side down around the yogurt mustard on the platter.