Garlic butter! The easist way is to melt butter and add garlic salt to taste. A tangy mayo is also quite nice, with plenty of vinegar and lemon in the mayo.
I like to slice them, pour a little olive oil in a pan, add a tablespoon or two of water, and let them cook through. I toast coriander seeds and then mortar & pestle them, chop fresh mint, and add to the pan. Sometimes I add another glug of really good-quality olive oil, and a pinch of sea salt & black pepper.
Homemade mayo is great, but For simple but flavorful sauce, thin out prepared mayo (Hellman's Light works well) with lemon juice. Use as-is, or flavor to taste with cumin or good curry powder.
I make artichokes all the time. Here is my favorite way. When they're pan roasted like this, you don't need to bother with a sauce: http://www.food52.com/recipes/11003_easy_elegant_artichokes
There are a bunch of recipes for artichokes with sauces on the new Whole Foods cooking site for the Rockville store...check it out! rockville.wholefoodsmarketcooking.com
Amen to the mayo. When I was a kid, my mom would make little bowls for each person, one with homemade mayo, one with melted butter mixed with lemon juice. I would alternate the sauces, bite after bite, and I thought it was the best thing in the world, just super simple like that.
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2 TBSP reduced-fat mayo
2 TBSP non-fat plain yogurt
2 TSP lemon juice
1 TSP water
I'd probably add a little oregano, dill or tarragon to the above for an extra kick.