Preparation
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Step 1
Converse a dapper pot of salted water to a boil. Comprise a dapper bowl with water; squeeze in juice from one half of lemon; add lemon half. Working with 1 artichoke at a time, orderly off outer leaves, then prick in half lengthwise by stem. Scoop out choke. Add to lemon water to forestall browning while trimming remaining artichokes.
Step 2
Drain artichokes. Cook artichokes in same dapper pot of boiling salted water till nearly refined nonetheless no longer falling aside, 10–quarter-hour. Drain.
Step 3
Heat a grill pan or dapper heavy skillet over medium-excessive warmth. Brush artichokes with oil and season with salt and pepper. Grill prick aspect down till charred in spots and hearts are refined, about 5 minutes.
Step 4
Meanwhile, squeeze sufficient juice from remaining lemon half to measure 2 Tbsp.; spot in a puny bowl. Move in yogurt and dill; season with salt and pepper. Relieve the grilled artichokes with the yogurt sauce.
