Artichokes À La Baba Ghanouj

Though not typically found in traditional baba ghanouj, I add a little yogurt to add more tang and give the spread a creamier texture; leave it out to keep the dip vegan. If you can’t find pre-grilled artichokes, grill halved whole artichokes until tender and blackened, then scoop out the tender hearts. Time: 10 minutes

Yields: Makes 2 cups

1⁄4 cup fresh lemon juice 1 teaspoon ground cumin 2 large garlic cloves 8 ounces store-bought grilled marinated artichoke hearts or quarters, drained, or homemade roasted

⁄4 cup everyday olive oil,

1

plus more for drizzling

1⁄4 cup plain, full-fat Greek yogurt or vegan cashew yogurt (optional) 3 tablespoons well-mixed

tahini

Kosher salt and freshly

ground black pepper Finely chopped flat-leaf parsley, to garnish (optional) Pita chips, for serving

In the bowl of a food processor, combine the lemon juice, cumin and garlic and pulse to break up the garlic; let stand for 5 minutes. Add three-quarters (or 6 ounces) of the artichokes, the olive oil, yogurt, if using, and tahini, and purée until smooth. Season to taste with salt and pepper.

Scrape the dip into a shallow bowl and use the back of a spoon to spread the puree over the bottom, creating a raised edge at the perimeter. Scatter the reserved artichoke quarters over the dip then drizzle everything with olive oil and sprinkle with parsley. Serve warm or at room temperature with pita chips.

Make Ahead: Store the dip in an airtight container in the refrigerator for up to 3 days.