Steamed Artichokes with Lemon, Garlic Dip

I adore artichokes and my mom served them a lot when we were kids. My first attempt at making artichokes was when I was a newlywed. The results were tragic! I didn't cook them nearly long enough and they were inedible. Fortunately for my family I mastered the veggie and they really are super easy to fix.

1 artichoke per person
2 large lemons
2 tablespoons whole pepper corns
1 large bay leaf
salt
2 whole heads of garlic
1 cup mayonnaise
1 cup fat free greek yogurt
salt and pepper
2 tablespoons of minced chives

Earlier in the day cut the tops off of both garlic heads. Place them side by side on a piece of foil. Drizzle olive oil over both heads, sprinkle salt onto them and enfold them into the foil. Place the foil packet into an oven heated to 375 for 45-50 minutes. Remove packet from the foil and let the garlic cool completely.
Cut the stems off the artichokes close to the bottom of the choke itself. Cut them level so that the artichoke will stand up in the pot. Place the artichokes in the pot and fill the pot about 1/3 full of water. Add the peppercorns, bay leaf and a big pinch of salt. Cut the 1 lemon in half and squeeze both halves into the water and then insert the lemon halves into the pot. Turn the heat on to high and bring the pot to a boil. Reduce the heat to medium/low. The water should be at a low boil. Place a lid on the pot and let artichokes cook for 45 minutes. Meanwhile make the lemon,garlic dip below.

Lemon Garlic Dip

Squeeze all the garlic cloves from each roasted head into a food processor. Add a cup of mayo and process until all the garlic is incorporated into the mayo. Scrap the mayo into a bowl and mix in the greek yogurt, zest and juice of one lemon, salt and pepper and 2 tablespoons of minced chives. Spoon into small dishes for individual dipping.