THREE DIPS FOR ARTICHOKES

5 to 6 quarts water
8 to 10 medium artichokes
FOR THE THYME DIP:
1/2 teaspoon whole black peppercorns
1 tablespoon minced fresh thyme
1 tablespoon minced fresh Anaheim chile
2 teaspoons freshly-squeezed Meyer lemon juice
= (or 1 teaspoon other lemon juice)
4 ounces soft-fresh goat cheese (1/2 cup)
1/3 cup plain yogurt
FOR THE ITALIAN PARSLEY DIP:
4 ounces soft-fresh goat cheese (1/2 cup)
1/3 cup plain yogurt
1/2 cup finely-minced fresh Italian parsley
1/4 teaspoon salt
1/2 teaspoon freshly-ground black pepper
FOR THE ROASTED PEPPER DIP:
1 cup minced roasted red bell peppers
8 ounces soft-fresh goat cheese (1 cup)
1/2 teaspoon salt
1/2 teaspoon freshly-ground black pepper

TO PREPARE THE ARTICHOKES:
In a large pot, bring the water to a rolling boil. Meanwhile, pull off any damaged outer leaves from the artichokes and trim the stem ends. Add the artichokes to the boiling water and cook until tender, 35 to 45 minutes. The artichokes are done when a leaf can easily be plucked from the base. Drain the artichokes into a colander and allow to cool.

While the artichokes are cooking, prepare the dips:

TO MAKE THE THYME DIP:
In a mortar or a spice grinder, combine the peppercorns, thyme, and chile and pound or grind until a thick paste begins to form. Mix in the lemon Juice. In a small bowl, combine the goat cheese, the yogurt, and the spice mixture and mix well with a fork.

TO MAKE THE ITALIAN PARSLEY DIP:
In a small bowl, combine the goat cheese, yogurt, parsley, salt, and pepper. Mix with a fork until well blended.

TO MAKE THE ROASTED PEPPER DIP:
In a small bowl, combine the roasted pepper, goat cheese, salt, and pepper. Mix with a fork until well blended.

TO SERVE:
Arrange the artichokes in a large bowl. Place the bowls holding the dips alongside, and set out bowls in which to discard the eaten leaves.

Makes 10 servings
Source: Goat Cheese by Ethel Brennan and Georgeanne Brennan