Artichoke and Creamy Yogurt Dip

(Enginar Ezme)

4 Artichoke bottoms, peeled, cleaned, see Artichokes with Rice in Olive Oil
2-3 tbsp extra virgin olive oil
1 tbsp lemon juice
1/3 cup water
1-2 garlic cloves
2 tbsp Turkish bread without the crust, crumbled
Salt

2-3 tbsp strained (creamy) Turkish yogurt, plain
2-3 tbsp old Turkish kashar cheese or any kind of hard salty cheese
1/4 tsp paprika
Extra virgin olive oil

Place artichokes, extra virgin olive oil, 1/3 cup hot water and salt in a small sized pot. Cover and cook over a little bit under medium heat until the artichokes are tender or no more water at the bottom in it. Add the the bread without crust and garlic. Use the immersion blender to puree the mixture until its smooth. If you like you can leave some little chunks of artichokes:) Add the creamy yogurt, grated cheese and paprika, mix with fork or spoon.

Serve the Artichoke with Creamy Yogurt Dip with roasted red pepper and toasted pide slices. Drizzle some extra virgin olive oil all over the top just before serve.