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Dips to serve with Steamed Artichokes??

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HannahBanana Jun 1, 2008 03:19 PM

Usually served with garlic butter and lemon.....or a ranch type dressing. Looking for something a little more unique? Thanks a bunch!

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    Nancy Berry RE: HannahBanana Jun 1, 2008 07:21 PM

    Here's a delicious sauce adapted from John Ash:

    Mint and Yogurt Sauce for Artichokes

    1/4 cup chopped scallions white and green parts
    1 tablespoon Dijon mustard
    1 tablespoon rice wine vinegar or to taste
    1/3 cup coarsely-chopped fresh mint leaves loosely packed
    1 garlic clove, cut in quarters
    1/2 cup peeled and seeded cucumber
    1 cup yogurt
    1 tablespoon fruity olive oil (or a bit more, to taste)
    salt to taste
    freshly-ground black pepper to taste

    Combine all ingredients in a blender or food processor and blend either smooth or a bit coarse, to taste.

    This recipe yields 1 3/4 cup of sauce.

    1 Reply
    1. re: Nancy Berry
      perk RE: Nancy Berry Jun 3, 2008 12:22 PM

      I like chipotle mayo w/lime.....also mustard dill.

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      foodonlygood RE: HannahBanana Jun 1, 2008 08:19 PM

      Hello,

      I do not have anything specific since this is mostly from other recipes but thyme and artichoke are a great match.
      Flavor up some olive oil with it perhaps and maybe a garlic.

      Maybe you think of something great just as a dip(though I don't like anything really thick for 'chokes).
      If you do, let me know. Nice to have something come from this idea's usual uses.

      http://foodonlymatters.wordpress.com/

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        dkenworthy RE: HannahBanana Jun 2, 2008 06:11 AM

        I like to doctor up plain old Best Foods mayo. One of my favorites is a dash of extra Meyer lemon juice (I have a tree!), a small spoon of extra virgin olive oil, and smoked paprika. An alternative is some fresh lemon thyme instead of the paprika.

        1. s
          Springhaze2 RE: HannahBanana Jun 2, 2008 08:14 AM

          I often make a curry mayo sauce from a cookbook called 1000 Vegetarian Recipes. Unfortunately I don't remember the proportions or all of the ingredients but the basics are the following ingredients stirred into a cup of mayo: white vinegar, milk, lemon juice, pressed garlic, curry powder, paprika, salt, pepper. You could try doing a google search. My family really likes this, even the members who hate mayo.

          1. c
            cherie RE: HannahBanana Jun 2, 2008 11:04 AM

            Pesto, a yogurt sauce, or a simple parsley/olive oil/garlic sauce.

            1. Candy RE: HannahBanana Jun 2, 2008 11:13 AM

              An Aiioli mixed with roasted and pureed red bell peppers is delicious and the red and green look nice together.

              1. Stephanie Wong RE: HannahBanana Jun 2, 2008 11:31 AM

                Best Food mayo jazzed up with a touch of toasted sesame oil or siracha sauce to taste

                1. s
                  starbucksbrew RE: HannahBanana Jun 2, 2008 02:43 PM

                  I dip artichokes in Ken's Steakhouse Creamy Parmesan dressing.

                  1. t
                    torty RE: HannahBanana Jun 2, 2008 06:21 PM

                    I like mustard with artichokes. Sometimes just a purchased sweet hot mustard, sometimes home made with Dijon, dry, a light jam like apricot or orange, water and vinegar, sometimes dry mustard mixed with jarred mayo.

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                      Boswell RE: HannahBanana Jun 3, 2008 08:08 AM

                      I usually serve a gribiche sauce---like a mayonnaise with chopped hard-boiled egg, capers, and dill. Google gribiche and you'll find lots of recipes.

                      1. iL Divo RE: HannahBanana Jun 3, 2008 08:09 AM

                        I'll read these as soon as I post. Last week I got two for hubby and I and did a simple butter and lime, with salt and pepper sauce for dipping

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                          Stuffed Monkey RE: HannahBanana Jun 3, 2008 09:14 AM

                          For hot the best is a classic hollandaise. For cold my favorite is super easy. Mix commerical mayo (low fat/no fat is fine) with equal parts dijon mustard and a great big squeeze of fresh lemon juice.

                          1 Reply
                          1. re: Stuffed Monkey
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                            Sharuf RE: Stuffed Monkey Jun 16, 2010 03:28 AM

                            For cold, I do a cold hollandaise. Make some hollandaise. Bring to room temp. Mix in half as much sour cream and add mustard to taste.

                            This is good on cold asparagus, too.

                          2. Scrapironchef RE: HannahBanana Jun 3, 2008 10:18 AM

                            Mayo, soy sauce and fresh crushed garlic in our household.

                            1. iL Divo RE: HannahBanana Jun 3, 2008 06:12 PM

                              there used to be a place in vegas that was called like the dive or something like that. it was supposedly owned by Steven Speilburg [sp?] and it's no longer there, hasn't been there in years and years now. they had dipping sauces for their fries. my favorite one was black olive coulie or mayo with black olive, it was sinful. now I know you're asking for artichokes and their dips, but had to toss that one in.

                              1. Vetter RE: HannahBanana Jun 3, 2008 08:33 PM

                                Smoked hot paprika aoili would be tasty. Especially if you grilled the artichokes instead of steaming them.

                                1. x
                                  xanadude RE: HannahBanana Jun 3, 2008 09:33 PM

                                  Hummus or chipolte hummus?

                                  1. c
                                    captainhits RE: HannahBanana Jun 15, 2010 04:09 PM

                                    I like to get crazy. I know knowone here has mentioned this probably because i'm the first person to conceive the idea, but I use butter. It's made from churned dairy cream and usually sold in supermarkets. It's actually so tasty I'm considering a patent before anyone gets wind of it.

                                    1 Reply
                                    1. re: captainhits
                                      h
                                      hillydilly RE: captainhits Apr 9, 2014 03:16 PM

                                      Ahahaha! I'm dying over here.

                                    2. linguafood RE: HannahBanana Jun 16, 2010 04:17 AM

                                      Funny, the only dipping sauce I've ever had with chokes (never made them at home so far) is a simple, if slightly thick(er) vinaigrette: oil, vinegar, mustard, s&p, and perhaps some herbs. I don't think you want anything that'll overpower that delicious choke meat.

                                      1. tcamp RE: HannahBanana Jun 16, 2010 07:39 AM

                                        Half mayo (always hellmans regular for me), half good quality plain yogurt, plenty of chopped fresh tarragon. Maybe a dash of S&P. I used to have a really delicious curry salt that I added too but used it up and forgot where I got it.

                                        1. iL Divo RE: HannahBanana Jun 16, 2010 09:36 AM

                                          I have 3 artichokes on the stems that tonight, I'll yank off the bush. I have to steep mine in lemon or vinegar water first because the ants love these guys. Gotta get 'em out so we don't eat that kind of protein. We'll have a bowl of melted butter and basil mayonnaise to dip it in.

                                          1. Emme RE: HannahBanana Jun 16, 2010 02:40 PM

                                            Creamy Garlic Dill Sauce
                                            Toss some butter in the pan along with some finely finely minced garlic (yes I've used jarred in a pinch), and allow to melt and cook together. Stir in some thickener - i've used garbanzo flour and cornstarch- and form a nice paste and cook til it thickens a bit. Stir in cream - enough that it looks and tastes "right;" sorry i don't measure... and stir in some dried dill to taste. Simple but always a hit.

                                            2 Replies
                                            1. re: Emme
                                              iL Divo RE: Emme Jun 16, 2010 10:55 PM

                                              garbanzo flour? is there such a thing

                                              1. re: iL Divo
                                                Emme RE: iL Divo Jun 17, 2010 10:53 PM

                                                darn tootin! i use it due to gluten issues...

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                                              sparkareno RE: HannahBanana Jun 16, 2010 02:55 PM

                                              best foods mayo mixed with roasted garlic (sometimes I just cook a clove or 2 in the water along w/ the artichoke), orange zest, orange juice & a little chipotle. It's a little sweet & a little hot (spicy)...and real good.

                                              1 Reply
                                              1. re: sparkareno
                                                iL Divo RE: sparkareno Jun 16, 2010 10:56 PM

                                                yummmmmderful!

                                              2. l
                                                Lindamcz RE: HannahBanana Feb 7, 2014 12:03 PM

                                                I like Hollandaise Sauce with a little extra lemon

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                                                  4Snisl RE: HannahBanana Apr 10, 2014 11:24 AM

                                                  I could eat romesco sauce off a spoon, but dipping artichoke leaves in it would also be quite nice. :)

                                                  1. steamer RE: HannahBanana Apr 10, 2014 11:39 AM

                                                    Reduce some champagne or white wine with shallots--the Belgian kind--and tarragon. Let cool and mix with mayo.

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                                                      AngelaID RE: HannahBanana Apr 10, 2014 12:16 PM

                                                      Plain ol' Best Foods mayo.

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