Prep Time: 45 Minutes
Preheat oven to 400.
Trim the bottom of the artichokes so that they will sit flat on a plate or in the pot. Cut off the top inch of the heads. Fill a sauce pan ⅔ of the way with water, cover and bring to a boil over high heat. Once the water is boiling, add the artichokes and cover. Allow to cook for 20-25 minutes, or until you can pull an outside leaf away easily. Remove from the water and rinse under cold water until you’re able to handle them easily.
While the artichokes are cooking, prepare the stuffing. Heat a tablespoon of olive oil in a skillet, then add carrots. Sauté until soft, about 5 minutes. Add garlic, and continue to cook until soft. Remove the mixture from heat, stir in bread crumbs and ½ the lemon juice.
Scoop out the center leaves and the hairy choke from the artichoke, then spoon 2 tablespoons of stuffing into the center of each. Gently fluff the outer leaves apart, and shake some stuffing throughout the leaves.
Place stuffed artichokes on a baking sheet, then roast for 10-15 minutes until hot all the way through. While the artichokes are roasting, make a lemon yogurt dipping sauce. Whisk together yogurt, remaining lemon juice and lemon zest. Add salt and pepper to taste. If the texture is too stiff, add a splash of olive oil to loosen.To eat, peel outer leaves off the artichoke, dip in the sauce, and use your teeth to scrape off the flesh from the lower portion of the leaf. Repeat until you reach the center and are left with the heart. Cut the heart into quarters and eat with the stuffing.