This artichoke dipping sauce is my favorite! It turns even the pickiest eater into a steamed artichoke lover and is made with ingredients that you probably already have on hand – Like magic!
Am I actually calling this artichoke dipping sauce “magic”? Yep – I am, and I think it’s totally justified. I want to eat it on everything, not just artichokes – Roasted asparagus, brussels sprouts, a spoon…
What makes it magic?
- It’s the most amazing blend of tangy, creamy, salty, sweet.
- The consistency is perfect – It coats each leaf perfectly and isn’t runny.
- It’s simple – You probably have the ingredients on hand already – and it comes together fast!
- It turns everyone into an artichoke lover – I was eating artichokes furiously at the age of 10, just because I loved dipping into this sauce SO much!
For a sauce as magical as this, let’s be sure to get those artichokes just right too, huh?
To do that, make sure that you have enough water in your pot so that it won’t entirely evaporate during the 45-minute cooking time. But, make sure that the water doesn’t actually touch the artichokes – You don’t want them getting waterlogged. Set them in a steamer basket about a half inch above the water level. Also, be sure that you cook the artichokes with the cut ends facing down (and the stem up in the air), this way the water will fall back out into the bottom of the pot while they cook, and won’t get distributed into the artichoke.
You’ll note that I don’t season my artichokes as they cook. Some add lemons or garlic to the cooking water. I haven’t found that those additions make much of a difference. If anything, I’ll notice that the artichokes get a bit of a sour taste. I like them plain and unadorned, leaving more of their natural delicate flavor, and making them the perfect vessel for the MAGIC sauce. Let’s not forget the sauce… ⬇ ⬇ ⬇
- 2 large artichokes
- 3 Tbsp. mayonnaise or greek yogurt
- 1 Tbsp. lemon juice
- 1 Tbsp. dijon mustard
- ⅛ tsp. sugar
- ⅛ tsp. garlic powder
- Pinch of salt
- Using a sharp knife, cut about 1-inch off the top of the artichoke. Cut off the stem.
- Place artichokes stem side up in a steamer basket or rack. This allows the steam to fall out of the artichoke as it cooks.
- Allow to steam for 45 minutes - 1 hour.
- Meanwhile, make the dipping sauce by combining all the remaining ingredients in a small bowl. Serve alongside the steamed artichokes.
Artichokes (like asparagus) can be notoriously difficult to pair with wine. The pairings that I’ve found work best are Sauvignon Blanc, Rosé, or a light, fruity red wine, such as a Beaujolais.