Instructions: Remove white papery skin of garlic, making sure not to peel or separate the cloves. Wrap each head separately in aluminum foil. Bake at 400F 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 inch from tops of artichokes; trim leaves, if desired. Place artichokes, stem ends down, in a large Dutch oven filled two-thirds 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 artichokes.

Yield: 6 servings (serving size: 1
artichoke and 2 tablespoons dipping sauce).

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