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Artichoke dipping sauce?

Does anyone have any brilliant ideas for an artichoke dipping sauce that isn't melted lemon butter? I'm making a Thai meal tonight, and would love to complement the flavors, but I really need to use up the artichokes so will not be too fussy!

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  1. I don't know if it would work with your other flavors but I make a very garlicky red bell pepper aioli. It is a basic aioli to which you add a couple of roasted bell peppers which have been pureed. You can also cheat and add the puree and some garlic to mayo to taste. It is very good with chilled artichokes so if you need to cook them tonight you could, and refrigerate and have them tomorrow with something more complimentary like chicken under a brick.

    1. I mix up mayo with some curry powder. Very tasty.

      2 Replies
      1. re: mud

        Thanks for all of your help, folks. I did a combination of your suggestions, doing a mayo and sour cream mixed with red and yellow curry powders, soy, lime juice and fish sauce. It was excellent!

        1. re: mud

          Ditto on the curry powder or garam, but I mix mine with melted butter. Also works beautifully with asparagus.

        2. Combine some peanut butter, brown sugar, a couple of tablespoons of cider vinegar and soy sauce, a teaspoon of sesame oil and a pinch of ground ginger. That should work well. I love artichokes!

          2 Replies
          1. re: Gio

            Ooh, Joe, that sounds esp. good. A combo I would never have thought of. I'm saving this one. Thanks.

            1. re: c oliver

              You're welcome, CO...admitedly a different, but tasty, combination. I usually stuff artichokes the way my mother did: fresh beadcrumbs, chopped garlic/parsley, lemon zest and EVOO to hold it all together...but the Asian twist does have its merits.

          2. Are you serving your artichokes hot or cold? That makes a big difference in the dip. The mayo based dips are better on a cold artichoke.

            1. Well, it would go terribly with your meal, but I always do sour cream with a bit of dijon mustard and some chopped dill.

              1. I've never tried but my friend would eat artichokes with mayo, lemon and sriracha......

                1. For hot artichokes, we go with hollandaise sauce. For cold artichokes, I mix 1/2 light mayo, 1/2 light sour cream, some thyme, dill weed and white pepper. You could also use 1/2 may and 1/2 yogurt.

                    1. mix 3 parts mayo, and 1 part mustard. After mixed completely, add in 3 parts ketchup.

                      I know, it sounds gross, but my family pouts if I try to use any other artichoke dip.

                      2 Replies
                        1. re: jucy

                          I know, I know, like I said, it sounds gross but is oh-so-yummy. Sometimes the simplest, "ghetto-ist" things are really really good.

                      1. I have done a cayenne/curry honey mustard sauce for artichoke. That works well. I've also done Ken's Steakhouse creamy parmesan dressing. The artichoke remoulade at Houston's is my favorite artichoke dipping sauce. I wish I could duplicate it!

                        2 Replies
                        1. re: starbucksbrew

                          starbucksbrew, i don't know if you'll see this all these years later, but if you do, try one of these recipes:

                          http://www.nbcactionnews.com/dpp/life...

                          http://www.whiningndining.com/2008/03...

                          they're very different, but maybe one will come close...?

                          1. re: starbucksbrew

                            Tartar sauce is a good substitute for remoulade.

                            1. I do a tomato bread salad and stuff the artichoke with it. Peel, seed and dice tomatoes, a bit of chopped scallions, olive oil, lemon juice (or balsamic vinegar), salt & pepper. Cube day old good quality bread and toss with tomato mixture, stuff into the center of a room temperature artichoke - good stuff!

                              1. mayo mixed with paul newman's balsamic vinaigrette. I won't eat an artichoke without it.