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.

Adeena Sussman
Source: EatingWell Magazine, May 2019


Recipe Summary

30 mins
12 hrs 30 mins


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; protein 10.2g; carbohydrates 13.3g; dietary fiber 3.3g; sugars 3.1g; fat 26.3g; saturated fat 3.5g; cholesterol 9.9mg; vitamin a iu 820.8IU; vitamin c 19.7mg; folate 13mcg; calcium 88.9mg; iron 0.4mg; magnesium 12mg; potassium 150.5mg; sodium 558.1mg.