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Dip for artichoke leaves needed

  • t
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i am thinking of grilling some artichokes tomorrow. Does anyone have any good sauces to dip the leaves in? Thanks

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  1. For a creamy dip, I do the following (it's not a recipe, just something I watched my mom do and picked up). Mayonnaise, enough dijon mustard to slightly change the color, enough capers (drained) to stud the sauce. I usually serve that along side two viaigrettes. One with champagne vinegar, olive oil (1:2) and chopped dill. One with balsamic, olive oil (2:1) with an additional tbsp. Balsamic syrup (reduced balsamic) and a smattering of herbs (parsley, thyme, chervil, or to taste).

    1. We have abundent artichokes here- and my favorite dipping sauce is mayo with Braggs Amino Acid whisked in, or a low salt soy sauce works too.
      Sometimes I smash and use my knife to turn a garlic clove into paste and add it too- though add a little at a time, as it is pretty strong.
      A tiny bit of "dirt oil" , aka truffle oil, makes the mayo/soy YUMMY!

      1. A favorite around my home is Dianne Raoose Worthington's red bell pepper aioli for artichokes. It is nothing more than a roasted and peeled red bell pepper pureed in the food processor with good mayo and garlic. With cold artichoke leaves is excellent. I used leftovers in a potato salad once and that was really good too and the sauce is such a pretty color against the green of the leaves

        1. I used to love butter, but health is important, so now I use yogurt with mashed garlic and some salt mixed it. Very easy, very good.

          1. Don't laugh, but Seven Seas Creamy Italian (must be the creamy type) makes an excellent dip for artichokes, as well as a dressing for tomato, avocado, and onion salad. We love it.

            1. Could not resist giving my recipe for grilled artichokes. I have gotten rave reviews and they do not need a sauce.

              Trim artichokes, cut in half, remove choke. Boil until just tender. Do not overcook. While artichokes are hot, douse with any vinaigrette dressing. Let cool, then store in refridgerator in ziplock bag for up to a week. When ready, grill over gas grill. Brush liberally with garlic butter. When done, artichokes will be toasted with beautiful grill marks and fragrant from the garlic butter. Eat and enjoy!

              1. Aaron's on the right track, although the capers never come into the picture with my sauce.

                The BEST dipping sauce for artichokes is Best Foods mayo, mixed with a little of your best quality dijon mustard. Season it up with a tad of freshly squeezed lemon juice, salt and pepper. Sometimes I throw in a little dill for good measure, but you have to be in the mood for dill. I just made this the other night for some novices, and they loved it (one friend, who previously preferred melted butter as a dipping sauce for his artichokes, ended up dipping in butter first, dijon mayonnaise sauce second. I don't advise this for those who are trying to be heart-healthy ;-).

                This sauce is also great with chilled, cracked crab. Actually, at this time of year, one of my favorite dinners is cracked crab and artichokes, with the dijon dipping sauce.

                If you want to get wacky and make it from scratch, make Julia Child's mustard sauce from Mastering the Art of French Cooking. It involves 2 T. prepared dijon mustard and 1/3 to 1/2 C. olive or salad oil. Warm a small mixing bowl in water. Dry. Mix the 2 T. mustard with 3 T. boiling water. By droplets, whisk in the oil to make a thick, creamy sauce. Season with fresh lemon juice, salt and pepper. Add fresh chopped herbs to taste. This sauce is great over chilled asparagus or green beans, in addition to the artichokes.

                1. Here is a nice sauce for cold artichokes / asparagus / cracked crab:

                  Make some hollandaise. Cool to room temp. Mix in about half as much sour cream. Stir in a bit of dijon mustard. Viola!

                  This keeps in the fridge without setting up into a hard block the way regular hollandaise does.

                  1. The elaborate dips are all fine, but to taste the artichoke, you need something less intrusive. Clarified butter with a touch of salt and half a touch of finely ground white pepper does it for me.

                    A real French flinty chablis is the perfect foil.