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Sauce for artichokes

nomarin Apr 1, 2008 06:58 PM

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

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  1. tuqueboy RE: nomarin Apr 1, 2008 07:05 PM

    melted unsalted butter.

    2 Replies
    1. re: tuqueboy
      Joebob RE: tuqueboy Apr 1, 2008 09:53 PM


      1. re: Joebob
        Crockett67 RE: Joebob May 2, 2012 06:56 PM


    2. frenetica RE: nomarin Apr 1, 2008 07:05 PM

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

      1. k
        Kiari RE: nomarin Apr 1, 2008 07:08 PM

        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. t
          torty RE: nomarin Apr 1, 2008 07:35 PM

          Dijon mustard thinned with cream

          1. perk RE: nomarin Apr 1, 2008 07:38 PM

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

            1. d
              DGresh RE: nomarin Apr 2, 2008 05:37 AM

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

              1. m
                mexivilla RE: nomarin Apr 2, 2008 06:38 AM

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

                1. j
                  Janet RE: nomarin Apr 2, 2008 09:10 AM

                  We liked lemon butter or curried mayo.

                  1 Reply
                  1. re: Janet
                    nomarin RE: Janet Apr 2, 2008 06:11 PM

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

                  2. leanneabe RE: nomarin Apr 2, 2008 09:53 AM

                    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. s
                      Sharuf RE: nomarin Apr 3, 2008 11:54 PM

                      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
                        frenetica RE: Sharuf Apr 4, 2008 04:29 AM

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

                        1. re: Sharuf
                          stealthop RE: Sharuf May 2, 2012 06:35 PM

                          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
                            Sharuf RE: stealthop May 3, 2012 01:32 PM

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

                        2. l
                          lesterj2 RE: nomarin Apr 11, 2008 09:20 AM

                          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. mrsjenpeters RE: nomarin Apr 11, 2008 09:53 AM

                            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. m
                              MrsCris RE: nomarin Apr 11, 2008 11:09 AM

                              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. Megiac RE: nomarin Apr 11, 2008 11:15 AM

                                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. j
                                  jclark8181 RE: nomarin Jul 4, 2009 07:27 AM

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

                                  1. j
                                    jmnewel RE: nomarin Jul 4, 2009 11:32 AM

                                    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. m
                                      minkiemink RE: nomarin Jan 31, 2011 04:31 PM

                                      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. e
                                        escondido123 RE: nomarin Jan 31, 2011 05:53 PM

                                        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. h
                                          HillJ RE: nomarin Jan 31, 2011 06:19 PM


                                          I promise you toum is the killer dip for artichokes.

                                          1. Casalbordino RE: nomarin Feb 4, 2011 04:02 AM

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

                                            1 Reply
                                            1. re: Casalbordino
                                              Yodeler RE: Casalbordino Dec 1, 2012 05:19 PM

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

                                            2. mudcat RE: nomarin Dec 2, 2012 04:01 AM

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

                                              1. mamachef RE: nomarin Dec 2, 2012 04:34 AM

                                                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.)

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