Melted butter is the classic dip for artichoke leaves, and some like straight mayonnaise or mayo mixed with Dijon mustard. But spend just a minute or two more, and you can add lots of new flavors. Try adding lemon juice or garlic to either melted butter or mayo, suggest hounds.
“My favorite is a gribiche sauce,” says Boswell, “like a mayonnaise made with the yolks of hard-boiled eggs pushed through a sieve, then mixed with the diced egg whites, capers, and dill.” sparkareno mixes mayo with roasted garlic, orange zest, orange juice, and some chipotle in adobo sauce. “People flip out—it is so good,” she says.
More ideas: Lemon vinaigrette; Greek yogurt with minced garlic or shallot and salt and pepper; a dressing of blue cheese, lemon juice, garlic, and olive oil; remoulade; or tartar sauce.
For the cooking part, use CHOW’s tutorial on steaming artichokes.
Discuss: What do you eat with artichokes?