Steamed Artichokes with Lemon-Dijon Dipping Sauce

To cook the artichokes: Trim the bottoms and place them stem-side down in a large pot. Add 2–4 inches of water, just enough to cover the heart of the artichokes. Drizzle each artichoke with ½–1 tsp olive oil and a squeeze of lemon. Cover the pot and bring to a boil for about 45 minutes, or until the leaves peel off easily.

For the easy dipping sauce: In a small bowl, combine 1 tbsp light or avocado mayo (OR Greek yogurt), 1 tsp Dijon mustard, 1 tbsp lemon juice, and a pinch of parsley (optional). Mix all ingredients thoroughly until well combined.

Serve the steamed artichokes warm or at room temperature with the prepared dipping sauce.