Preheat oven to 375.
We used a mini-prep food processor to blend the garlic, artichokes and yogurt, and recommend starting with the garlic, then adding the artichokes and yogurt.
In an oven-safe serving bowl, mix the yogurt, parmesan and salt to taste.
Add the pureed artichoke mix to the yogurt blend and stir until ingredients are evenly distributed.
Top with a sprinkling of parmesan and aleppo pepper to taste.
Bake for about 20 minutes or until slightly browned on top.