FOODSERVICE: Roasted Baby Artichokes With Cucumber Raita And Saffron Bread Crumbs

Ingredients

• 200 medium baby artichokes – cleaned and halved
• 8 lemons
• 1 gallon of water
• 2 cups extra virgin olive oil or enough to coat all the artichokes
• Salt and pepper
• 16 cups full-fat Greek yogurt
• 8 cucumbers – peeled and grated
• 4 yellow onions – brunoised
• Juice of 2 lemons
• Zest of 4 lemons
• Salt and pepper to taste
• 2 tablespoon chili powder
• 4 sprigs mint – chiffonade
• 8 sprigs of dill – rough chopped
• 2 bunches of parsley – rough chopped
• 2 loaves of sourdough bread – crust removed
• 8 cloves garlic – smashed
• 1 pinch of saffron – roughly 20 threads
• 1 pound of butter
• Salt to taste
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