Dipping sauces for steamed artichokes

My family prefers mayonnaise over melted butter w\artichokes.
Actually we prefer them stuffed w\bread crumbs and garlic even more.

Lemon butter was the quick fallback but I grew up with hollandaise as the usual sauce. In warm weather, serve cold, cut in half, with a sharp vinaigrette in the cavity.

Sigh. I grew up not far from castroville and always took those wonderful artichokes for granted...!

To keep the focus on the flavorful artichoke we always had simply steamed with a sprinkle of salt over and chilled best foods mayo to dip. Sometimes a basalmic mayo combo but when the artichokes are so fresh and cooked just right heavy flavorings and dips and such just compete with the artichoke IMO.

A homemade garlic aoli would be fantastic.

I'm also partial to wasabi mayo, and a lemon miso mayo is also quite nice.

I'm an artichoke fanatic, so bear with me here, I've been sorting this for years.

Butter- a couple of tablespoons in a ramekin with one clove puréed fresh garlic and some freshly grated lemon zest. You can do this in med heat in a saucepan, but I do 50% power in the 'wave.

Nuke that for 30 seconds, let sit, since your chokes are steaming. Repeat the heating a few more times about 5 minutes apart to lessen the rawness of the garlic get and the flavors infused.

After the chokes are off the heat and cooling a bit, mix in mayo (same amount as the butter, and a squeeze of lemon juice. Add salt to taste.

Growing up, my mother served steamed artichokes with a curry mayonnaise for dipping. (Best Foods + curry powder to taste.)

uni mayo. No garlic.
Stunningly delicious. Even the colors compliment each other beautifully.

I like mayo mixed with Spanish Smoked Paprika. Or, cold with a mixture of mayo and Italian style vinaigrette. Or just plain mayo spiked with a little lemon zest and lemon juice.

I start with mayo and mix in a little sweet chili sauce, sriracha, and lemon juice. My wife is a melted butter purist.

My very favorite is mayo mixed with soy sauce. A friend made them for me when I was a small child and I still love it to this day!

If the artichokes are hot I like lemon butter. If they are cold I like a tart mayonnaise...two egg yolks, substantial pinch of salt, rounded teaspoon of Maille Dijon, juice of a whole lemon, and a cup of peanut oil.

Since childhood, hot artichokes are served with melted garlic butter and cold artichokes with combo of mayo, lemon and mustard.

I make garlic aioli for them.

I like to do grilled artichokes...especially in the summer.
I usually serve them with two sauces.....chipotle mayo....and mustard dill.

I steam them over lemon and garlic and the eat them plain .

I mix Best Foods mayo with little bit of chipotle ( I keep contents of the can in the freezer and can just grate off frozen into anything I want) and some orange zest and a squeeze of the orange juice & bit of grated garlic. I usually grill my artichokes but this orange chipotle mayo is good on them hot or cold. Next time I will try a little smoked paprika in there too. I also have a sesame aioli recipe someplace too.

I'm surprised I didn't see this in any of the previous responses - mayo with tarragon! It's a perfect compliment to artichokes without overwhelming the delicate flavor.

I love this dipping sauce I found in a magazine years ago,
steep a pinch of saffron in a couple tablespoons of lime juice and then mix with Mayo and siracha, I can't get enough of it.....

I usually don't use a sauce, since it covers up the artichoke-ness of the veggies, especially the sweeter frost-touched ones we sometimes get in winter (they grow them just over the hill), but when I do it's either melted butter or a quick aioli (mix garlic powder with mayo, let mellow for about 30 minutes).

I happened upon this dipping sauce in my search for a good sauce to go with simple veggies. I tried it and it is very good, possibly a bit indulgent. It's called Bagna Cauda. If you look it up, it actually has a really interesting history originating from Piedmont, Italy. I was really sold on trying it out when I read this review:
http://www.amateurgourmet.com/2013/02...

My mother always served them with a sauce of mayo, mustard, a touch of vinegar and a pinch of sugar. I love other sauces for them too, but this one just tastes like my childhood :)

Mayo with finally minced capers

I'm from CA and adore artichokes. My usual "dipping sauce" is Best Foods Mayo. Sometimes I'll squeeze the juice of half of lemon or so into the mayo and whisk till smooth. I've heard of people dipping in melted butter, but I reserve that for lobster, unless, of course, I have Best Foods Mayo.

These all sound great for dipping! I like tahini dip thinned with light olive oil and lemon juice.

When I was a kid we mixed whole milk yogurt with lemon juice and a bit of butter and salt (served that warm).