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Grilled Artichokes with Yogurt-Dill Dipping Sauce

From: bonappetit.com

Kosher salt
1 lemon, halved
4 large artichokes
2 tablespoons olive oil
1/2 cup low-fat Greek yogurt
1 teaspoon chopped fresh dill

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.

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

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.

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.