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I love to serve artichokes with melted butter, or aioli, or "Roman Style" with a dressing of olive oil, lemon, garlic, and fresh herbs (mint, thyme).
Out of all the sauces and all the possible preparations, my favorite is Best Foods / Hellmann's Mayonnaise right out of the jar. (Don't knock it unless you've tried it; other jarred mayo doesn't count.) Hollandaise is good too, and a good way to use leftover sauce from a day or two before*.
(*Assuming you pasteurized the eggs in the process.)
Hellmann's is my best choice. Even better, I use half Hellmann's and half plain yogurt (not Greek). The yogurt make the sauce lighter and gives it a little bite.
Lemon butter
pierino is a trusted source on General Cooking and Tough Love.
added about 1 year agoI'm stalwartly in there with the roman style oil, and mint. In the same tradition I'll pull back the trimmed leaves and bread crumbs. I use a melon baller to take out the choke and put the same stuffing in there also.
I like a honey and dijon mustard combo with a touch of champagne vinegar, salt and pepper.
I second just the mayo, but like "Stone soup" it usually gets a bit of this or that.
Lemon Juice, salt, and a touch of Cajun seasoning sometimes.
I just had a sauce tonight that was a touch of cream, chicken stock and puréed artichoke with a touch of tarragon. It was outstanding (served with chicken)
Years ago, I was having lunch in a restaurant in Greensboro, NC. Can't remember what I was eating except that there was a dish of the most delicious mayonnaise. When I mentioned it to the waiter, he said, "Hellmann's with lemon juice beaten into it."
Allans - I sure would love to have that pureed artichoke cream sauce recipe!
So would I - I had it at a restaurant. Next time I'm there, I'll ask!
Thanks to Deborah Madison in Vegetarian Cooking for Everyone, I steam little artichokes with bay, lemon rind, and peppercorns when I take out the chokes, I add butter and crushed garlic and lemon juice to the water and reduce it to a nice dipping consistency, then pour it over the cooked artichokes (and spoon it on to serving plates for dipping in - truly lovely way to start a dinner party.