If you are short on time, you can purchase labneh from well-stocked grocery stores and Middle Eastern markets, but making your own is as simple as straining yogurt and lemon juice overnight in the refrigerator. The tangy sauce is a perfect foil for these garlicky, crispy fried artichokes. Source: EatingWell Magazine, May 2019

Adeena Sussman


Ingredient Checklist


Instructions Checklist
  • Line a 7-inch or larger fine-mesh sieve with four layers of cheesecloth. Set over a bowl deep enough to leave at least 3 inches between the bottom of the sieve and the bowl. Whisk yogurt and lemon juice in a large bowl; scrape into the cheesecloth. Refrigerate until the yogurt is quite thick and at least 1 cup of liquid has drained into the bowl, 12 to 24 hours. (Discard the liquid.) Transfer the labneh to a medium bowl and stir in 1/4 teaspoon salt.

  • Shortly before serving, pour oil into a large saucepan and clip on a candy thermometer. Heat over medium-high heat to 350 degrees F. Working in 3 batches, fry artichokes until crispy and golden, 2 to 3 minutes per batch. Transfer the artichokes to a paper-towel-lined plate. Return the oil to 350 degrees F between batches.

  • Toss the artichokes in a medium bowl with parsley, garlic and the remaining 1/4 teaspoon salt.

  • Spread the labneh on a serving platter and top with the crispy artichokes. Serve with lemon wedges, if desired.


To make ahead: Refrigerate labneh (Step 1) for up to 1 week.

Equipment: Cheesecloth, candy thermometer

Nutrition Facts

323 calories; 26.3 g total fat; 3.5 g saturated fat; 10 mg cholesterol; 558 mg sodium. 150 mg potassium; 13.3 g carbohydrates; 3.3 g fiber; 3 g sugar; 10.2 g protein; 821 IU vitamin a iu; 20 mg vitamin c; 13 mcg folate; 89 mg calcium; 12 mg magnesium;