In a food processor, pulse the artichoke hearts until coarsely chopped. Transfer to a bowl and toss with the lemon zest. Place the goat cheese and yogurt in the food processor and puree until smooth. Gently fold the cheese into the artichokes, along with the parsley and pepper. Add Tabasco to taste; stir to combine. Cover and refrigerate for at least 2 hours. Cal. 14 Carb. 2g Protein 1g Chol. 2mg fat .4g/28% (analyzed per tablespoon)