Artichokes with Parmesan–Black Pepper Yogurt
['1 tablespoon finely grated lemon zest', '3 tablespoons fresh lemon juice, divided', '4 large artichokes, trimmed (see method, below)', '1/2 cup finely grated Parmesan', '1/2 cup plain yogurt', '2 tablespoons olive oil', 'Kosher salt', 'freshly ground pepper']
Place a metal steamer basket in a large saucepan and pour in water to a depth of 2". Add 2 tablespoons lemon juice. Bring water to a boil, then add artichokes. Cover, reduce heat, and simmer artichokes until stems and hearts are easily pierced with a paring knife, 30–40 minutes.
Meanwhile, blend Parmesan, yogurt, oil, lemon zest, remaining 1 tablespoon lemon juice, and 3 tablespoons water in a blender until smooth; season with salt and a generous amount of pepper. Serve artichokes with yogurt sauce for dipping.
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