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Sauce for artichokes

I got tired of my usual sauce for dipping artichokes. What do you eat artichokes with?

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    1. Bearnaise sauce, i.e. vinegary hollandaise with shallots and lots of tarragon. Yum!

      1. Roasted Garlic Mayo

        1/3 cup mayonnaise
        1 head garlic
        1 tablespoon olive oil
        1/4 teaspoon lemon juice
        1 dash salt

        Roast the head of garlic by preheating your oven to 325 degrees. Cut the top off of a head of garlic and cut the bottom (the root end) so that the garlic will sit flat. Remove most of the papery skin from the garlic, but leave just enough to hold the garlic together. Drizzle 1 tablespoon of olive oil over the garlic, then place it in a small oven-safe casserole dish.

        Cover it with a lid or aluminum foil and bake for 1 hour or until the garlic begins to brown.

        Squeeze about 1 tablespoon of roasted garlic from the head and combine it with the mayo, lemon juice and salt. Stir well.

        1. Dijon mustard thinned with cream

          1. I like to grill artichokes, and often serve them with a chipotle mayo.....and sometimes a mustard dill sauce.

            1. I love butter, but my healthier alternative is yogurt with chopped/crushed garlic and sometimes a squirt of lemon

              1. Previously on the board someone suggested tartar sauce. Try it, it's great.

                1. We liked lemon butter or curried mayo.

                  1 Reply
                  1. re: Janet

                    Curried mayo has been my sauce forever--that's the one I'm tired of. Will try people's suggestions. Thanks.

                  2. butter, lemon juice, and shallots
                    mayo and ketchup (or just Japanese kewpie mayo)

                    I also just read about this Meyer lemon aioli that sounds pretty awesome, too:

                    1. For a cold artichoke, I do this --
                      -- make some hollandaise and let it cool to room temp
                      -- stir in half as much sour cream
                      -- add mustard to taste

                      You can make this ahead, as it doesn't harden-up in the refrigerator the way regular hollandaise does.

                      Good also on cracked crab and cold asparagus.

                      3 Replies
                      1. re: Sharuf

                        Sounds delicious. Didn't occur to me to stabilise hollandaise with sour cream. Thanks!

                        1. re: Sharuf

                          i just did this tonight and it was so delicious ! i used BĂ©arnaise instead of hollandaise and grey poupon mustard . thanks for the great ideas and saving my dinner tonight!!!!

                          1. re: stealthop

                            Yours is the first feedback I ever got on this in chowhound. Thanks!

                        2. When I'm trying to lighten up my dipping sauce, I mix some light hellman's mayo with fresh lemon juice and a bit of skim milk. It's actually quite yummy.

                          1. my mil makes the best ones we've had yet... she makes a sauce w/ balsamic, olive oil, and a supernatural amount of garlic... she may also put dijon in there (i forget). she then puts the prepared chokes upright in a baking dish and pours in the sauce, bakes, and serves with more sauce for dipping. so garlicky and delicious, plus it lets me get my balsamic fix without anyone looking at me funny for licking it. ;)

                            1. I make garlic butter and add lemon, and thin it with some water, so I don't feel as though I'm eating straight garlic butter. Not that there's anything wrong with that.

                              I too am a fan of hollandaise with artichokes, though again, I add more lemon than usual as I like the citrus with the nutty creamy yumminess of the artichoke.

                              1. Sour cream, a bit of dijon mustard, and fresh snipped dill. It's simple, but nice and refreshing if you are serving the artichokes chilled.

                                1. I'm looking for a new sauce too...i've always had mine with melted butter and soy sauce.

                                  1. If the artichokes are hot, only melted butter, slightly browned, will do. For cold artichokes, I use my regular veg dip: 2 parts mayo to 1 part plain yogurt (I use light mayo and nonfat yogurt), dijon mustard, lemon juice, salt to taste. Mix all together. Lasts a long time. Great with lightly steamed broccoli florets.

                                    1. I made this one up when I got tired of butter and the usual gutless Chipotle Mayo.

                                      Spicy Lemon Garlic Mayo

                                      3/4 c Mayonnaise
                                      2 cloves garlic, smashed and chopped fine
                                      Juice from 1/2 small lemon
                                      1 tsp or a bit less ground cumin
                                      1/2 tsp dried chipotle chile peppers
                                      Couple of shakes of cayenne pepper to heat things up a bit more.

                                      Mix all of the above and refrigerate for at least 20 minutes. Add more of all of the spices and garlic if you want to up the flavor ante.

                                      1. I don't use a sauce. I smother the artichokes and tuck between the leaves parsley, garlic and lemon, drizzle on olive oil then salt and pepper and braise until soft. No need to dip them in anything.

                                        1. http://www.choosy-beggars.com/index.p...

                                          I promise you toum is the killer dip for artichokes.

                                          1. I buy small artichokes and eat them braised with fresh fava beans or stuffed.

                                            1 Reply
                                            1. re: Casalbordino

                                              Pesto mayonnaise. Mix pesto (preferably homemade with mayo (preferably homemade) to suit your taste. This is a wonderful compliment to artichokes.

                                            2. Extra virgin olive oil. balsamic vinegar, fresh course ground black pepper and sea salt.

                                              1. In Winter, curry butter w/ a splash of lemon.
                                                In Summer, a dip made from roasted tomatoes incorporated into garlic mayo, to which a small amount of roasted chiles can be added. (tomatoes and chiles can also be grilled, which works especially well w/ grilled 'chokes.)