Preparation

Prepare the artichokes

• Prepare the artichokes for steaming whole, squeezing lemon juice onto the cuts to prevent browning.
• 将可折叠的蒸锅篮放在大锅中，并加入足够的水以掠过篮子的底部。用高火将水煮沸。站立朝鲜蓟茎最终进入轮船。如有必要，将它们贴合。用盐撒上洋蓟。将热量降低至中等，从而使水保持低沸点。蒸汽，覆盖，直到拉动时很容易释放，心脏和茎完全嫩，可以用无抵抗的削皮刀刺穿，中型朝鲜蓟20至30分钟，大朝鲜蓟30至40分钟。如果需要，在烹饪时向锅中加更多水。

Make the dip

• In a small skillet, heat 2 Tbs. of the oil over medium-high heat. Add the garlic and pepper flakes, and cook, stirring the garlic and tilting the pan to allow the garlic to simmer in a pool of oil at the edge of the pan, until tender and just beginning to turn golden (do not let it brown or burn), 1-1/2 to 2 minutes. Immediately remove from the heat.
• In a food processor, blend the yogurt and hot oil. Scrape down the bowl, and add the remaining 1 Tbs. of oil, the tarragon, orange zest and juice, shallot, and 1/4 tsp. fine sea salt; blend until smooth. Season to taste with fine sea salt and more orange juice. Transfer the dip to a small bowl, sprinkle the artichokes with flaky sea salt, and serve.