Easy Artichoke Soup with Spring Herbs and Yogurt / Jill Silverman Hough

Ingredients

• 2 pounds fresh baby artichokes
• 2 tablespoons olive oil
• 1 large yellow onion, cut into 1/2-inch dice
• One 12-ounce potato, peeled if you like, cut into 1/2-inch dice
• 6 cloves garlic, sliced
• 4 cups reduced-sodium chicken or vegetable broth
• 2 tablespoons chopped fresh dill, plus more for garnish
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Salt and pepper to taste
• About 1/2 cup yogurt