10 Artichoke Dipping Sauces Recipes

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DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

  • Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

STEAMED ARTICHOKES WITH HARISSA MAYONNAISE DIPPING SAUCE



Steamed Artichokes with Harissa Mayonnaise Dipping Sauce image

Harissa is a hot chile pepper paste which includes roasted red peppers, hot peppers, garlic and spices. It's used frequently in the cuisines of Tunisia, Libya, Algeria and Morocco. You can use other hot pepper sauces and pastes instead, such as sriracha (Thai and Vietnamese) or gochujang (Korean). You can easily multiply this recipe as needed. If you have a steamer basket you can use it, but cooking the artichokes in just 2 inches of water will allow them to steam directly in the pot.

Provided by Katie Workman

Categories     appetizer

Time 55m

Yield 2 servings

Number Of Ingredients 9

Kosher or coarse salt
Handful fresh parsley sprigs, optional
1/2 lemon, sliced, optional
2 large artichokes
1/2 cup mayonnaise
2 teaspoons minced fresh flat-leaf parsley
1 teaspoon fresh lemon juice
1 teaspoon harissa sauce
Kosher or coarse salt and freshly ground black pepper

Steps:

  • For the artichokes: Fill a pot (large enough to hold both the artichokes) with 2 inches of water. Add salt to taste and the parsley sprigs and lemon slices if using.
  • Trim each artichoke by holding it firmly on its side and slicing off the top 1/2 inch or so, then cutting off the stem close to the base. Remove the smaller tough leaves around the base of the artichoke. Rinse the artichoke, separating the leaves as you do this. If you wish, you can cut off the tips of each leaf with scissors.
  • Put the artichokes in the pot (the stem ends can be up or down, it doesn't matter), cover the pot and bring the water to a simmer over high heat. Reduce the heat to medium and continue to simmer until a knife slides easily into the base of an artichoke or a leaf comes out very easily when pulled, 25 to 40 minutes. Make sure the water doesn't evaporate; check after about 20 minutes and add more if needed.
  • For the dipping sauce: Meanwhile, in a small bowl, blend together the mayonnaise, parsley, lemon juice and harissa. Season with salt and pepper.
  • Serve the artichokes stem-side down on plates, making sure there is room on the plates to discard the leaves (or place a communal bowl in the middle of the table for people to toss in used leaves). Serve the sauce in tiny bowls on the side.

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

STEAMED ARTICHOKES AND ROASTED GARLIC DIPPING SAUCE



Steamed Artichokes and Roasted Garlic Dipping Sauce image

Don't be afraid of the artichoke! This recipe will tell you how to prepare it and to how to actually eat it! (the first time I had no clue what was edible on this cactus-like thing). It is healthy (esp. steamed) and full of fiber. This is a delicious and simple way to enjoy artichokes! The roasted garlic is so mellow and can be prepared while the artichokes are steaming to save time. Sour cream can be substituted with plain yogurt to cut calories. The steaming time of the artichokes and roasting time of the garlic bulb will vary slightly depending on the sizes you have.

Provided by JMigs0

Categories     Vegetable

Time 1h5m

Yield 2-4 serving(s)

Number Of Ingredients 7

2 artichokes
1 lemon
1 head garlic (whole bulb)
2 tablespoons mayonnaise
2 tablespoons sour cream
salt and pepper
3 tablespoons olive oil

Steps:

  • Cut off the bottom stems of the artichokes with a serrated knife and rub the artichoke bottoms with the lemon. Cut about 2 inches off the top of the artichoke, drizzle some lemon juice over the top as well.
  • Optional: Using kitchen scissors, snip off prickly ends of each leaf for easier enjoyment later.
  • Place the artichokes in a steamer and steam 40 to 50 minutes, or until the bottoms are tender when pierced and the leaves pulls out easily. When it's done, quickly plunge into a bowl of iced water to stop the cooking and drain.
  • While steaming the artichokes, prepare the garlic for the sauce: Cut off top of garlic bulb (enough to expose tops of most garlic cloves). Drizzle enough olive oil over the cut cloves to drench the top and sides, sprinkle a pinch of salt as well. Wrap foil around the garlic bulb and seal at the top. Roast in 400 degree oven (I use my little toaster oven) for about 30-40 minutes until soft and roasted, browned around the tops and edges is a good indicator. Let it cool for about 10 minutes.
  • When cool enough to handle, squeeze the garlic cloves from their bulbs by pressing with your hands from the bottom of the bulbs to the top (cut side) into a small bowl. Add the mayonnaise and sour cream, and stir with fork to blend well. Add salt if needed and black pepper to taste. Cover and refrigerate until needed.
  • To eat the artichoke, pull the leaves and dip the bottom tender part into the sauce, pull the tender "meat" with your teeth on the bottom part of the leaves, don't eat (discard) the rough tops. Towards the inside you can bite off more of the tender bottoms of the leaves. Towards the heart of the artichoke, you will see pins and needle-like fuzzy stuff which you can scrape off with a spoon, then you can eat the best part of all, the center or "heart" of the artichoke.

Nutrition Facts : Calories 372.8, Fat 28, SaturatedFat 5, Cholesterol 10.1, Sodium 240.5, Carbohydrate 29.9, Fiber 8.3, Sugar 3.6, Protein 6.8

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES



Lemon and Mustard Dipping Sauce for Artichokes image

This artichoke accompaniment is a tasty, healthy alternative to mayonnaise or butter.

Provided by Annaid

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 15m

Yield 8

Number Of Ingredients 7

1 ½ cups chicken broth
2 tablespoons lemon juice
2 teaspoons prepared mustard
1 pinch garlic powder
black pepper to taste
2 tablespoons cornstarch
¼ cup water

Steps:

  • Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
  • In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

Nutrition Facts : Calories 9.3 calories, Carbohydrate 2.3 g, Fiber 0.1 g, Protein 0.1 g, Sodium 0.3 mg, Sugar 0.1 g

MOM'S BEST DIPPING SAUCE FOR STEAMED ARTICHOKE



Mom's Best Dipping Sauce for Steamed Artichoke image

This rich dipping sauce comes courtesy of my wonderful brother-in-law ... a very good cook! I had this at his house and blackmailed my sister into sneaking out the recipe to me. Worth it!!!

Provided by SillyWizard

Categories     Vegetable

Time 1h5m

Yield 2 cups, 2-3 serving(s)

Number Of Ingredients 6

1 cup mayonnaise (NOT Miracle Whip)
1/2 tablespoon Worcestershire sauce
1/2 tablespoon balsamic vinegar
1/2 tablespoon lemon juice
1/2 tablespoon tarragon
1/2 tablespoon minced garlic

Steps:

  • Mix all ingredients together in a glass or ceramic bowl.
  • Cover tightly with plastic wrap.
  • Chill for at least one hour.

Nutrition Facts : Calories 472.6, Fat 39.4, SaturatedFat 5.8, Cholesterol 30.6, Sodium 879.1, Carbohydrate 31.1, Fiber 0.1, Sugar 8.7, Protein 1.5

STEAMED ARTICHOKES WITH TWO DIPPING SAUCES



Steamed Artichokes with Two Dipping Sauces image

Categories     Sauce     Steam     Artichoke     Boil

Yield serves 4

Number Of Ingredients 21

STEAMED ARTICHOKES
1 lemon
4 globe artichokes (12 ounces each)
TARRAGON-YOGURT SAUCE
3/4 cup plain Greek-style yogurt (2 percent)
1 teaspoon finely grated lemon zest, and 1 tablespoon plus 1 teaspoon fresh lemon juice
1 tablespoon finely minced fresh tarragon
1 tablespoon finely minced fresh flat-leaf parsley
Coarse salt and freshly ground pepper
(makes 1 cup)
SPICY AÏOLI
2 garlic cloves
1 large egg yolk
1 tablespoon Dijon mustard
2 tablespoons fresh lemon juice
3/4 cup extra-virgin olive oil
1 tablespoon sweet paprika
1/4 teaspoon cayenne pepper
1/4 to 1/2 teaspoon hot sauce, such as Tabasco
Coarse salt and freshly ground black pepper
(makes 1 cup)

Steps:

  • STEAMED ARTICHOKES
  • Prepare a bowl of water large enough to hold all of the artichokes. Peel 1 lemon with a vegetable peeler, then cut in half and squeeze the juice into the bowl.
  • Remove any tough outer leaves from artichokes. Working with one artichoke at a time, use a serrated knife to cut off the top quarter of each. Use kitchen shears to trim sharp tips of the leaves. Remove any small leaves from bottom and trim stem just enough that artichoke can stand upright; place in lemon water to keep it from turning brown while repeating with remaining artichokes.
  • Fill a large pot with 2 inches of water; set a steamer basket (or colander) inside pot, and bring water to a boil. Place the lemon peel and artichokes, stem ends down, in basket. Cover and steam until bases of artichokes are easily pierced with the tip of a sharp knife, about 20 minutes.
  • When cool enough to handle, use a small spoon to scoop out center cone; scrape out purple leaves and fuzzy choke. Serve artichokes with dipping sauces, as desired
  • TARRAGON-YOGURT SAUCE
  • Mix together yogurt, lemon zest and juice, tarragon, parsley, and 1 teaspoon salt; season with pepper.
  • SPICY AÏOLI
  • Bring 1 inch of water to a boil in a small saucepan. Blanch garlic until tender, 3 to 5 minutes; drain and mash garlic into a paste.
  • Whisk together garlic, egg yolk, mustard, and lemon juice in a bowl. Slowly whisk in oil until emulsified. Whisk in paprika, cayenne, hot sauce, and 1 teaspoon salt; season with pepper.
  • nutrition information
  • Per Serving (artichokes)
  • Calories: 61
  • Saturated Fat: .1g
  • Unsaturated Fat: 0g
  • Cholesterol: 0mg
  • Carbohydrates: 14g
  • Protein: 4g
  • Sodium: 121mg
  • Fiber: 7g
  • nutrition information (TARRAGON-YOGURT SAUCE)
  • Per 1/4-cup Serving:
  • Calories: 30
  • Saturated Fat: .6g
  • Unsaturated Fat: 0g
  • Cholesterol: 2.8mg
  • Carbohydrates: 2.3g
  • Protein: 3.6g
  • Sodium: 495mg
  • Fiber: .2g
  • nutrition information (SPICY AÏOLI)
  • Per 2-tablespoon Serving:
  • Calories: 202
  • Saturated Fat: 3.2g
  • Unsaturated Fat: 18.5g
  • Cholesterol: 25.6mg
  • Carbohydrates: 1.5g
  • Protein: .5g
  • Sodium: 287mg
  • Fiber: .3g

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE



Steamed Artichokes With Vinaigrette Dipping Sauce image

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Number Of Ingredients 10

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

Steps:

  • Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
  • Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
  • Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

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From mamamelkitchen.com


HOW TO COOK AND EAT AN ARTICHOKE (2 SAUCES!) - MINIMALIST BAKER …
2022-03-07 Step 4: Steam the Artichokes. Add a few inches of water to a large pot and bring it to a boil. Place the artichokes in a steamer basket over the water and steam for 25-35 minutes. Smaller artichokes will take ~25 minutes to cook and large ones will take ~35 minutes. You may need to add more water to avoid scorching the pot.
From minimalistbaker.com


10 BEST LOW CALORIE DIPPING SAUCE ARTICHOKE RECIPES
artichokes, fresh lemon juice, sour cream, mayo, lemon juice Thai Peanut Dipping Sauce KitchenAid garlic cloves, water, shallot, lemongrass, brown sugar, Thai chili and 7 more Soy Ginger Dipping Sauce PeepsNowakowski sesame oil, green onions, rice wine vinegar, low sodium soy sauce and 3 more Magic Artichoke Dipping Sauce Platings and Pairings
From yummly.com


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