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Apr 10, 2010 06:48 AM

What do you eat with artichokes?

In my house our traditional dip is mayonnaise mixed with Paul Newman's balsamic vinaigrette til it's creamy. I know some people who swear by the melted butter route, and others who go hollandaise. What do you do?

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  1. Either melted butter with garlic and lemon juice or mayo with some dijon and marjorum.

    1. Greek yogurt with minced shallot (or sometimes garlic) and salt and pepper. Based on a suggestion in Elle magazine years and years ago (it called for creme fraiche).

        1. I never get to eat artichokes whole anymore, ever since I started to use them to make an artichoke pasta sauce, which my spouse adores and now demands whenever we have artichokes!

          But I used to eat them plain. I really really like artichokes. The pasta sauce does rock, if I do say so myself, but it's very time-consuming to make since you have to cut up and prepare the raw artichokes prior to sauteeing them.

          4 Replies
          1. re: visciole

            Will you post the recipe? It sounds like something I would love.

            1. re: small h

              Since I rarely use a recipe when I cook, I can only tell you a generalized version of it.

              It basically involves sauteeing raw cleaned and thinly sliced artichokes in a good quantity of olive oil until they are browned and tender; then doing the same with onions and shiitake mushrooms; adding them all back into the pan along with a bunch of crushed garlic and more olive oil if needed; then when the garlic is done (not browned) adding a small amount of water or stock, simmering gently until it's all melded; adding salt and pepper to taste, and then adding raw fresh chopped spinach leaves until they are just cooked. I also sometimes add cooked white beans if I want some extra protein or texture, and you can finish it off with some good EVOO or butter if you prefer.

              All the amounts are flexible, but I probably use about 3-4 large chokes; 1/8 - 1/4 lb shiitake; a large onion; c. 4-6 cloves of garlic, a pound of spinach, and a cup or more of white beans. Maybe a 1/2 cup of liquid and probably about 1/2 cup of oil -- but I'm not sure, I just use the amount needed to sautee and add a little at the end.

              This makes a chunky sauce, but if you wanted you could surely puree part of it. It's good with fettuccine and plenty of romano or parmesan. Actually, it also tastes good just plain.

              1. re: visciole

                Thanks very much! I'll give it a go.

                1. re: small h

                  You're welcome! If you make it I'd be curious to know if you liked it.

          2. My favorite ... and so easy: Mayonnaise with Dijon.

            4 Replies
              1. re: SilverlakeGirl

                I do the same thing. Hellman's/Best Food's mayo mixed with dijon mustard, a bit of lemon juice, salt and freshly ground pepper. This sauce is amazing with chilled cracked crab as well. My all time favorite dinner when both are in season is a whole cracked crab and a steamed artichoke. Takes a bit of time to eat, but oh so delicious :-).

                By the way, this sauce resembles the dijon mustard sauce in Mastering the Art of French Cooking, although that one is made with an oil emulsion in the mustard. The recipe is for "Sauce Moutarde" on page 95 of my edition. It's great with many green vegetables in addition to as a dipping sauce for artichokes, in particular over blanched green beens or asparagus, especially if it's for room-temp service.

                1. re: SilverlakeGirl

                  Mayo with balsamic is good too.

                  I also l like to stuff artichokes. You take out the choke and put in something like sour cream with (inexpensive) caviar or mayo mixed wit crab meat or chopped shrimp and a little hot sauce - like a little crabmeat salad. An Italian version I use includes finely chopped zucchini sauteed in olive oil with onion, garlic, breadcrumbs and Parmesan cheese.

                  1. re: SilverlakeGirl

                    Mayonnaise with dijon and a clove of garlic, pressed.
                    And my kids say we always have to have steak with our artichokes!