Baby Artichokes with Lemon Ginger Aioli

Fill a Dutch oven with water and the juice of 1 lemon. Slice the top 1/2 inch off of the artichokes and then halve them.

Cover the pot and bring to a boil. Boil until the stem can be pierced with a fork, about 15 minutes.

Using a fork, combine mayonnaise, yogurt, 3 tablespoons lemon juice, lemon zest, garlic, and ginger. Add salt and pepper to taste.

Serve artichokes with the aioli on the side for dipping.

Note: You can use all mayonnaise or all Greek yogurt if you prefer. You can totally do this with regular artichokes, too—babies are not required, just add a few minutes to the boiling time!