Sauce Ideas for Artichoke Dipping

Artichoke leaves are best with butter- and mayonnaise-based sauces.

Artichoke leaves are nature's potato chip, a perfect vehicle for some of your favorite dipping sauces. After boiling your artichokes, give your guest a choice of several favorites to impress their palate and a bowl to throw away the unused portion of their leaves. Most artichoke dips are mayonnaise- or butter-based, and a bit of lemon goes a long way in zesting up your mix. Some people prefer to stick with melted butter and lemon juice, but there's always room to experiment.

Garlic Aioli Dip

This is the artichoke classic dip, a mayo-based sauce with the spice of garlic to give extra flavor. Combine 2/3 cup mayonnaise with a teaspoon of lemon juice, salt and garlic to taste. If you wish, add dill or other spices to make your own aioli distinctive. To really show off, make your mayonnaise from scratch by beating an egg yolk constantly and slowly adding olive oil until you reach the desired consistency.

Honey Mustard Dip

For the more health-conscious artichoke lovers, something outside the realm of butter and mayonnaise can still pack some bite. Mix 1/4 cup mustard with 2 tsp. each of cider vinegar, honey and soy sauce. The spicier your mustard, the stronger the sauce. Add a dash of hot pepper in the mix to burn the socks off anyone daring enough. For smoother flavors, add more honey and keep the mustard to plain yellow varieties.

Yogurt Dip

Another healthful replacement for mayonnaise is plain yogurt mixed with garlic and spices. This is a variation on tzatziki, a Greek food. Follow the recipe above for garlic aioli, but substitute yogurt for the mayonnaise and leave out the lemon juice. Instead, use the zest of the lemon so the yogurt does not curdle. Add extra dill, because the yogurt will hold less natural flavor than the mayonnaise. Combine with green onions or capers.

Beurre Blanc Dip

This is a french sauce commonly used on fish, but there's no reason not to serve it as a side to artichoke. Heat 2/3 cup of white wine with 2 tsp. minced ginger and 1 tsp. lemon zest until it boils. Reduce the heat and simmer for 5 minutes, until the alcohol burns off. Remove the mixture from the heat and add 1/2 cup butter slowly, constantly whisking the ingredients so the fat does not separate. Serve hot or cold to your preference.

References

• Artichokes: Artichoke Recipes brought to you by the Artichoke Adviory Boards of California
• Food Network: Artichoke with Two Dipping Sauces