Artichoke Parmesan Fritters with Labneh

Coarsely chop artichokes and put them in a large mixing bowl. Add everything else and mix until combined. Let batter sit for 15 minutes before you cook.

Heat a skillet (I used cast iron) over medium heat. Add 2 tablespoons of oil and 2 tablespoons of butter. When pan is hot enough, form cakes into ¼-cup balls and sauté until golden in either side, about 5 minutes. Work in batches until all the batter is used. Keep warm in a low oven until ready to serve.

Immediately before serving, squeeze a little fresh lemon juice over all and hit with a bit of kosher salt. Serve with labneh.

For the labneh:
Line a small colander with paper towels and put the yogurt in the middle. Cover the yogurt with the extra paper towels and put in the fridge overnight or at least a few hours to drain the liquid out. Remove the yogurt solids into a small bowl and add lemon zest, lemon juice, dill, garlic, salt and pepper.