|White wine vinegar||2 Tablespoon|
|Hard boiled eggs||6 , chopped|
|Scallions||3 , chopped|
|Tomatoes||5 , peeled, seeded and chopped|
|Yogurt||2⁄3 Cup (10.67 tbs)|
|Dijon mustard||1 Teaspoon|
|Parsley||1 Tablespoon, chopped|
Remove the stems from the artichokes and cut the base flush so that it will sit up straight on a plate.
Using a very sharp knife, cut the top off the artichoke, about 1/4 of the wav down.
Stand each artichoke on a slice of lemon in a saucepan and cook in boiling salted water for 15—20 minutes, or until a leaf pulls out easily.
To make the dressing, blend the yogurt, honey, mustard, oil, lemon and parsley.
Combine with the eggs, scallions and tomatoes.
Gently open the artichoke leaves to reveal the hairy choke in the center.
Scoop this out with a teaspoon and discard.
Spoon the filling into the artichoke hearts and serve at room temperature or slightly chilled.
To eat, break off the leaves, one by one, starting with the large outside leaves.
Dip the base of the leaf into the filling and pull the leaf between your teeth, eating only the fleshy base and discarding the stringy leaf tops.