During this time of uncertainty with no end in sight, we’re going to cook with all the ingredients we have. The normal, the random, and those forgotten impulse buys we made a month ago. This is quarantined cooking.

I am a big fan of grilling for lunch, whether for a group of people or just myself. For lunch in the summertime, I like eating grilled vegetables with a dipping sauce, sitting outside, and drinking a glass or two of a crisp white wine. These artichokes are easy to make and the sauce can be made while the artichokes grill. If you’re not a fan of spicy foods, you can skip the aleppo pepper. Try this recipe over Memorial Day weekend with a bottle of gruner or a can of Ramona lemon spritzer. —Justin Burke

Grilled Artichokes and Yogurt Sauce

Ingredients
1 lemon, halved
4 large artichokes
2 tablespoons olive oil
1/2 cup low-fat Greek yogurt
1 teaspoon chopped fresh dill
Pinch of Aleppo pepper
Salt and ground black pepper, to taste

Directions
1. Bring a large pot of salted water to a boil. Fill a separate bowl with water; squeeze in juice from one half of the lemon. Working with one artichoke at a time, trim off outer leaves, then cut in half lengthwise through the stem. Scoop out choke. Add to lemon water to prevent browning. Repeat for remaining artichokes.
2. Drain artichokes and add them to the boiling salted until almost tender but not falling apart, about 10 to 15 minutes depending on size. Drain.
3. Heat a grill to medium-high heat. Brush artichokes with oil and season with salt and pepper. Grill, cut side down, until charred in spots and hearts are tender, about 5 minutes.
4. Meanwhile, squeeze juice from the remaining lemon half in a small bowl. Whisk in yogurt and dill; season with salt and pepper.
5. Transfer artichokes to a platter and toss with oil; season with salt and pepper and sprinkle with Aleppo pepper. Serve with yogurt sauce.

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