This Artichoke Dipping Sauce is amazing! 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.
Update: Now I like to make steamed artichokes in the Instant Pot. Instant Pot Steamed Artichokes cook in just 15 minutes vs. 45 minutes, and the flavor is great too!
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… ⬇ ⬇ ⬇
Wine Pairings for 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.
If you loved this artichoke dipping sauce recipe I would appreciate it so much if you would give it star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram using the hashtag #platingsandpairings and tagging me @platingsandpairings.
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Artichoke Dipping Sauce Recipe
Magic Artichoke Dipping Sauce
Ingredients
- 2 large artichokes
- 3 tablespoons mayonnaise ( or greek yogurt)
- 1 tablespooon lemon juice
- 1 tablespoon dijon mustard
- 1/8 teaspoon sugar
- 1/8 teaspoon garlic powder
- Pinch of salt
Instructions
- 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.
Notes
Nutrition
Note: This post was originally published in May 2016. It was updated in January 2018 to revise the photographs. The recipe and content remains the same.
I like how simple this is, and pairing it with a rose makes this a perfect snack to eat out on the patio during the summer!
My crazy concoction is from my Mother. She used 2-3 garlic cloves, melted butter bout a half stick. Sweeze or 2 of lemon juice and half container of cottage cheese blended in the ninja. It comes out smooth and creamy and rich and garlicy. Add salt and pepper to taste. I also pit Italian dressing on them before cooking.
Never cared much for mayonnaise and so I used to just use ranch dressing. But wanted something more that complemented the taste of the Artichoke. I found your recipe and tried it. Pretty good but still had that taste of mayo. So used your recipe as a base. Used 1/4 tsp. of sugar, 1/4 tsp. dried tarragon, 1/4 tsp dried parsley, 1/4-1/2 tsp. fresh minced garlic, salt and pepper. I also added 1/4-1/2 tsp white vinegar ( maybe I’ll try white wine vinegar next time). Mixed in all ingredients to taste. Turned out pretty tasty. Way better than boring ranch dressing. I think next time I’ll use fresh herbs instead.
loos yummy and very simple but i’m concerned about the smell
I am so excited to try this! I just bought my first artichoke this weekend and needed to find an easy way to cook it and eat it.
I hope you love it Kari! Artichokes are my favorite!
Erin, how did you like it the best?
Greek yogurt or mayo?
Can i use fat free yogurt or mayo?
Hi Karla – I think I prefer the mayo. It’s a bit less tangy and more creamy. You can definitely use fat free!
Miracle whip, yellow mustard, garlic powder, salt, sugar, fresh cracked pepper and a dash of water. Devine
My daughter keeps asking for artichokes – I think I might need to buy some and try your sauce!
Awesome Lindsay! I think kids love them because you can dip!
Sounds delicious my daughter and I absolutely love artichokes,. Going to whip some up tonight ?
Artichokes are my FAVORITE! I need to try this sauce!
I love them too Karen – Thank you for reminding me that I need to make some soon!
Adding one whipped egg white makes the sauce a little less thick and nice and frothy
You are my kind of girl!!!! Artichokes are so delish! And I know I’ve been doing it wrong (boiling them! eeks!! Sin SIN!) I’m definitely going to try this magic sauce recipe (greek yogurt, yes please!) and thank you for the wine pairing. Win win!
I hope you enjoy Melissa – I just posted a new recipe today for Instant Pot Steamed Artichokes. If you have an IP, this makes it super simple and fast.
Hi!!!! I just your website today and love it! I just love the way explain everything in detail and it’s simple to follow. I haven’t tried a recipe yet but can’t wait too. I also did get an instant pot as a Christmas gift. It takes a little getting use to, but I like the way you explain how to use it in your recipes.. I am definitely going to follow you and try your recipes.
Thank you
Bina
Thanks so much for the kind words Bina – Please stop by again! I’ll be putting out a new Instant Pot recipe each week.
This was outstanding. I have been cooking artichokes forever and never thought of doing them in the IP. I’ll never go back. And that sauce was to die for. Thanks so much.
You are so welcome Angela – I’m glad you liked them! I’ll be cooking up a batch tonight now that artichokes are finally affordable again!
Could you use lime juice instead of lemon?
You definitely can Kristin – I just prefer the lemon flavor. You could also swap in some vinegar. I’d start with 1 tsp. and then adjust. Hope that helps!
this recipe sounds yummy, I remember a sauce that was red that we used growing up and we also cooked our artichokes in a pressure cooker. How would I cook them now? I don’t have a pressure cooker or instant pot. Help!! Thanks
Hi Bridget – You can just cook them on the stove. Put them in a steamer basket and cook them for 25-45 minutes depending on the size. Hope this helps!
Hi Erin! Had artichokes once as a small kid and loved how unique they were and how good they tasted! I’m 35 now and I am trying them again for the first time since that experience mostly because, quite honestly, I was so afraid of cooking them! Got 2 artichokes today and was looking up a great sauce with cooking instructions when I came across your blog! I have my husband out buying some Dijon mustard as we speak to complete the sauce! So excited!
I hope you love them as much as you did as a child Patricia! I think you’ll find that they really are quite simple to cook!
Just downloaded and tried the sauce – reminds me a bit of my husband’s deviled eggs, which is to say MOST yummy. Am now eating an artichoke for dinner with the sauce. Saving a copy for future reference.
So happy to hear that you liked it Kay!
If you cut the artichokes in half and remove the choke it cooks in even less time. Approx 10 mins
This is a great recipe. The lemon and garlic smells so good while cooking. The dipping sauce is really good too. I was surprised. Normally I don’t like citrus sauces and the dijon mustard really adds a kick.
I’m so happy to hear that you liked it Randy!
Do you heat up the sauce?
Nope – I serve it cold/room temp.
Hi! Love the sauce and have a bunch leftover. How else can I use this?
Hi Sonja – I think it would also be great as a sauce for chicken, shrimp, or broccoli. Or you could thin it with some more oil and use it as a salad dressing. Hope that helps!
EXCELLENT dipping sauce for artichokes. I omitted sugar. Still had a great flavor, hint of garlic plus lime is perfect to go with a plain artichoke.
So happy you enjoyed it Jessica!
Apparently, I’m in the minority here, but neither I nor my table companions enjoyed this dip – far too tart. I may try it again, using just 1 teaspoon of lemon juice, instead of a tablespoon. It looked good and the consistency was just right, but it just did not taste good. So sorry.
Hello from Portland! I had made artichokes from another recipe and came across your dipping sauce when I did a search. It is so good! I subbed stone ground mustard and monk fruit sweetner. Thank you for sharing. Looking forward to checking out your other recipes that are vegan.
Hi Lynn! Thanks so much for stopping by! I made that recipe just last night again and am so glad you enjoyed it as well!
You said 15 minutes in the Instant Pot. Is that with a natural release or a quick release?
Hi Judi – It’s a quick pressure release. The recipe can be found here. Thanks!
I’ve allways used strait-up best foods mayo, love it, but this I devoured like a wild animal..had to put my dog in the mud room & thank God out loud good!
Even with any minor adjustments you all might want to make, the base hits every note- Thanks in Alaska
Thank you, Erin. This is the best sauce I’ve ever had for artichoke dipping. So grateful to have found it, now that I’ve perfected the artichoke prepping and cooking technique. I have an IP, but I’m lazy and find it a hassle to clean and dry. The pot and colander method suit me just fine.
I’m so happy you liked it Deb!
Made this as a salad dressing. Once I tasted it I whipped up zucchini fries to dip! lol So good!!
I’m so happy you liked it Betty!
Great recipe. I add a little shredded Parmesan too.