Artichokes With Roasted Garlic

Remove white paper skin of garlic, making sure not to peel or separate the cloves. Wrap each head separately in foil. Bake at 400 degrees F for 40 minutes or until tender; let cool.

Separate cloves, and squeeze pulp into a small bowl; discard skins. Mash pulp with a fork; set aside.

Cut off stems of artichokes, and remove bottom leaves. Trim about 1/2" from tops of artichokes; trim leaves if desired.

Place artichokes, stem ends down, in a large Dutch oven filled 2/3 with water. Add lemon juice and basil; bring to a boil. Cover, reduce heat and simmer 40 minutes or until a leaf near the center of each artichoke pulls out easily.

Add mayonnaise, yogurt, pepper,and salt to mashed garlic pulp; stir well, and serve as a dipping sauce with the artichokes.