Best 10 Lemon And Mustard Dipping Sauce For Artichokes Recipes

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Tantalize your taste buds with a delightful journey into the realm of zesty flavors. This culinary expedition introduces you to a symphony of tantalizing dipping sauces, each carefully crafted to elevate the humble artichoke into a gourmet delicacy. From the classic Lemon and Mustard Dipping Sauce, a harmonious blend of tangy lemon and sharp mustard, to the creamy delight of the Garlic Aioli, infused with aromatic garlic and a hint of lemon, these sauces promise to transform your artichoke experience. But the adventure doesn't stop there. Discover the richness of the Creamy Herb Dip, a luscious concoction of mayonnaise, sour cream, and a medley of herbs, or embark on a spicy escapade with the Spicy Sriracha Mayo, a fiery blend of mayonnaise, sriracha, and a touch of lime. Each recipe is a culinary masterpiece, designed to tantalize your palate and leave you craving more. So gather your ingredients, ignite your culinary passion, and embark on a delectable journey through the world of artichoke dipping sauces.

Let's cook with our recipes!

ARTICHOKE DIPPING SAUCE



Artichoke Dipping Sauce image

The next time you're cooking artichokes, make this easy artichoke dipping sauce to serve with them! It's rich and tangy, a perfect savory accent for the bright, nutty leaves and heart. Store it in an airtight container in the fridge for up to 4 days.

Provided by Jeanine Donofrio

Categories     Appetizer     sauce

Number Of Ingredients 7

¼ cup mayonnaise
¼ cup whole milk Greek yogurt
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1 garlic clove (grated)
Freshly ground black pepper
Chives (for garnish)

Steps:

  • In a small bowl, mix together the mayo, yogurt, lemon juice, mustard, and garlic. Season with freshly ground black pepper and sprinkle chives on top.
  • Serve with steamed or roasted artichokes. See the blog post above for additional serving suggestions.

DIPPING SAUCE FOR ARTICHOKES



Dipping Sauce for Artichokes image

A boyfriend's mother taught me this great dipping sauce for artichokes and asparagus. It's somewhat like aioli. Replace dried basil for fresh, and garlic salt for the garlic. If you do use dried basil, cut the original amount in half. Use low-fat mayonnaise if you like.

Provided by Andrea Alexander

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Artichoke Dip Recipes

Time 10m

Yield 2

Number Of Ingredients 5

¼ cup mayonnaise
½ clove garlic, finely chopped
1 ½ tablespoons lemon juice
1 ½ teaspoons chopped fresh basil
1 teaspoon Worcestershire sauce

Steps:

  • Mix the mayonnaise and garlic together in a small bowl. Add the lemon juice and basil; whisk until thoroughly combined. Beat the Worcestershire sauce into the mixture. Serve immediately, or chill until serving.

Nutrition Facts : Calories 120.9 calories, Carbohydrate 8.8 g, Cholesterol 7.6 mg, Fat 9.8 g, Fiber 0.1 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 236.9 mg, Sugar 2.4 g

10 ARTICHOKE DIPPING SAUCES



10 Artichoke Dipping Sauces image

No dry artichokes here! Here are 10 simple and easy dipping sauce ideas.

Provided by Kare for Kitchen Treaty

Number Of Ingredients 5

1/4 cup mayonnaise
1 tablespoon yellow mustard
1 tablespoon agave nectar or honey
2 teaspoons lemon juice
Scroll up back up for the other 9 recipes!

Steps:

  • Mix together in a small bowl and serve.

STEAMED ARTICHOKES WITH LEMON BUTTER



Steamed Artichokes With Lemon Butter image

Large, plump artichokes are generally better for steaming than smaller ones. They may take longer to soften, but you'll end up with plenty of meaty petals to pull off and dip into the lemon butter. This recipe gives instructions for steaming the artichokes in a traditional pot, but a pressure cooker (either electric or stovetop) is a faster option if you have one. See the Note below for instructions.

Provided by Melissa Clark

Categories     vegetables, appetizer, side dish

Time 2h

Yield 4 servings

Number Of Ingredients 5

2 large artichokes, or 4 medium artichokes
1 whole lemon, halved, plus 2 tablespoons lemon juice
1 garlic clove, finely grated or minced
Large pinch of kosher salt
4 tablespoons melted butter

Steps:

  • Pull off any brown or very tough outer leaves from one artichoke. Use a sharp knife to cut off the top 1 inch of artichoke, then rub with the cut side of the lemon. Use kitchen shears or scissors to cut the pointy tops off the remaining outer layer of leaves. Use a vegetable peeler or paring knife to peel the stem down to its tender pale-colored core; immediately rub the stem with a lemon half. Use your fingers to separate the center leaves to expose the fuzzy pale choke sitting on top of the heart. Use a grapefruit spoon (or other spoon) to scoop out the choke, and rub a little lemon juice over the exposed flesh. Repeat with the remaining artichokes.
  • Fill a medium pot with 2 inches of water, place a steamer basket inside, and bring water to a simmer. Place the artichokes bottoms down on the rack, cover with a tight-fitting lid, and simmer over low heat until you can easily pull off an artichoke leaf, 45 minutes to 1 1/2 hours. Remove from the steamer basket and transfer to a serving platter.
  • Meanwhile, in a small bowl, whisk together the lemon juice, garlic and salt. Slowly whisk in butter. To serve, have everyone pull off the leaves and dunk the meaty bottoms into the lemon butter, swirling to mix butter with each dip (the butter will separate as it sits).

Nutrition Facts : @context http, Calories 147, UnsaturatedFat 3 grams, Carbohydrate 11 grams, Fat 12 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 7 grams, Sodium 115 milligrams, Sugar 1 gram, TransFat 0 grams

STEAMED WHOLE ARTICHOKES WITH SPICY LEMON CAPER MAYONNAISE



Steamed Whole Artichokes with Spicy Lemon Caper Mayonnaise image

This is a dish that takes you straight to a French bistro. I love it because we cook the artichokes whole and eat the whole thing! While the recipe calls for a steaming method, you can easily submerge them in a large pot of boiling, lightly salted water and cook until tender. When I was living in Paris, a glass of cheap, dry white wine with a few ice cubes and this artichoke with the spicy dipping sauce made for a classic bistro appetizer moment. Pull off the leaves, dunk in the sauce and enjoy. Scoop the fuzzy "hay" off the top of the artichoke to find the heart in the center-the best part! Don't like spicy? Simply make the sauce without the hot sauce or pepper flakes.

Provided by Alex Guarnaschelli

Categories     appetizer

Time 50m

Yield 4 servings

Number Of Ingredients 10

4 large artichokes
6 tablespoons mayonnaise
3 tablespoons extra-virgin olive oil
2 tablespoons capers, coarsely chopped
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
1 tablespoon plus 2 teaspoons hot sauce
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh chives

Steps:

  • Place each artichoke on its side on a flat surface. Use a serrated knife to saw off the stem at the base of the artichoke so it can sit upright on a plate without falling over once cooked.
  • In a large pot, add 3 inches of water. Insert a steamer basket. Place the artichokes top-down in the basket, wedged in a single layer. Cover. Bring the water to a boil over high heat and cook until tender when pierced with the tip of a knife, 30 to 35 minutes. If the pot runs out of water while cooking, simply add more to the bottom.
  • In a medium bowl, whisk together the mayonnaise, oil, capers, mustard, vinegar, hot sauce and red pepper flakes. Taste and adjust the seasoning. Garnish with the chives.
  • Serve the artichokes with the dipping sauce.

WHOLE ARTICHOKES WITH LEMON-THYME DIPPING SAUCE



Whole Artichokes with Lemon-Thyme Dipping Sauce image

Whole steamed artichokes are an impressive appetizer or side dish, but they're actually very easy to make. Prepare in advance and reheat before serving with the herb-accented lemon sauce.

Provided by Paula Kittelson

Categories     Side Dish

Time 1h15m

Yield 2

Number Of Ingredients 10

2 whole artichokes
Juice of 1 medium lemon
Salt
1/2 cup extra-virgin olive oil
2 tablespoons fresh lemon juice
2 teaspoons Dijon mustard
4 teaspoons agave nectar
2 tablespoons finely chopped shallot
2 teaspoons thyme leaves
Salt and pepper to taste

Steps:

  • Fill 5-quart saucepan two-thirds full with water. Heat to boiling.
  • Use knife to trim thick stem at bottoms of each artichoke. Using scissors, snip off tips of leaves. Cut and discard 1 1/2 inches off top of each artichoke. Rinse artichokes thoroughly with cold running water, and transfer them to pan of boiling water. Add juice of 1 lemon and salt to taste. Cover; cook over medium-low heat about 45 minutes or until bottoms of artichokes are tender.
  • Meanwhile, in small bowl, beat dipping sauce ingredients with whisk until emulsified. Pour into dipping bowl, and set aside.
  • Gently remove cooked artichokes from hot water and place upside down on cooling rack to drain 5 minutes. Turn right side up, and gently pull open tops of artichokes until you see pale yellow leaves, and pull those out to reveal the hairy choke. Use a spoon to scoop out the choke. Use your hands to gently close up the artichokes.
  • To eat, pull off leaves starting at base, dip in sauce and bite off soft part found at base of each leaf. Discard remaining part of leaf. Once all leaves are gone, you will find the artichoke heart. Eat that part with the help of a fork and knife, dipping it in sauce.

Nutrition Facts : ServingSize 1 Serving

LEMON MUSTARD SAUCE



Lemon Mustard Sauce image

Make and share this Lemon Mustard Sauce recipe from Food.com.

Provided by lazyme

Categories     Low Protein

Time 40m

Yield 1/2 cup

Number Of Ingredients 4

1/2 cup mayonnaise
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1/8 teaspoon ground red pepper

Steps:

  • Mix all ingredients. Cover and refrigerate about 20 minutes or until chilled.
  • Use as a dipping sauce for crab legs or barbecued prawns.

Nutrition Facts : Calories 946.4, Fat 79.2, SaturatedFat 11.6, Cholesterol 61.1, Sodium 1895.6, Carbohydrate 63.2, Fiber 1, Sugar 17.1, Protein 3.2

LEMON-MUSTARD SAUCE



Lemon-Mustard Sauce image

A wonderful sauce to use as an accompaniment for fish, or served hot over steamed vegetables such as asparagus.

Provided by GREG IN SAN DIEGO

Categories     Sauces

Time 28m

Yield 2 cups, 4-6 serving(s)

Number Of Ingredients 8

1/3 cup butter
1/3 cup flour
1 1/2 cups chicken stock
3 egg yolks
2 tablespoons lemon juice
2 teaspoons Dijon mustard
1 pinch salt
cayenne pepper, to taste

Steps:

  • In a heavy-based medium saucepan, melt butter.
  • Add flour all at once.
  • Cook, stirring constantly, for 3 minutes.
  • Add stock all at once.
  • Blend mixture with a whisk.
  • Cook mixture over low heat for 5 or 6 minutes, stirring often.
  • Gently beat in egg yolks and add lemon juice, whisking constantly.
  • Add mustard and mix.
  • Add salt.
  • Cook 1 or 2 minutes longer. Add cayenne pepper a little at a time, stirring and tasting until desired degree of "heat" is achieved.

Nutrition Facts : Calories 246.3, Fat 19.6, SaturatedFat 11.1, Cholesterol 184.9, Sodium 310.1, Carbohydrate 12.4, Fiber 0.4, Sugar 1.8, Protein 5.5

STEAMED ARTICHOKES WITH VINAIGRETTE DIPPING SAUCE



Steamed Artichokes With Vinaigrette Dipping Sauce image

Artichokes are not the friendliest of vegetables. They are a good source of magnesium, potassium and fiber, and they require a little work, but it's time well-spent. The simplest way to prepare an artichoke is to steam it, there's hardly any trimming at all. Serve it with a dipping sauce and work your way, perhaps with a friend or loved one, to the heart. Then scrape away the chokes and divvy up the prize at the middle.

Provided by Martha Rose Shulman

Categories     weekday, side dish

Time 1h

Number Of Ingredients 10

2 large or 4 medium artichokes
1 lemon, cut in half
2 tablespoons white wine vinegar or sherry vinegar
1 teaspoon Dijon mustard
1 small garlic clove, minced or pureed
2 tablespoon Best Foods or Hellmann's mayonnaise
2 tablespoons plain low-fat yogurt
1/3 cup extra virgin olive oil
Freshly ground pepper to taste
Sea salt or kosher salt to taste

Steps:

  • Lay an artichoke on its side on a cutting board. Using a large, sharp knife, cut away the entire top quarter in one slice. Rub the top with the cut lemon. Cut off the stem at the bottom, so the artichoke will stand upright, and rub the bottom with lemon. Pull off the tough bottom leaves (bracts). Then, using scissors, cut away the thorny end of each remaining bract. Rub the edges with lemon.
  • Bring two inches of water to a boil in a steamer or pasta pot, and place the artichokes in the steaming basket. If they are too big to fit, place them directly in the water. Reduce the heat, cover and simmer 45 minutes or until a leaf easily pulls away. Remove from the heat. Serve hot or at room temperature with a sauce for dipping the leaves. Use your teeth to scrape the flesh from the bottom of the leaf. Have a bowl or plate on the side for the discarded leaves. When you reach the papery leaves that cover the heart in the middle, cut them away along with the choke and discard. Divvy up the heart and enjoy.
  • Whisk together the vinegar, salt, Dijon mustard and garlic. Whisk in the mayonnaise, yogurt and olive oil, and blend well. Taste, adjust salt, and add pepper. Use as a dip for artichokes or other vegetables.

Nutrition Facts : @context http, Calories 253, UnsaturatedFat 20 grams, Carbohydrate 9 grams, Fat 24 grams, Fiber 4 grams, Protein 3 grams, SaturatedFat 3 grams, Sodium 282 milligrams, Sugar 2 grams, TransFat 0 grams

LEMON AND MUSTARD DIPPING SAUCE FOR ARTICHOKES



Lemon and Mustard Dipping Sauce for Artichokes image

A tasty dipping sauce for artichokes that combines chicken broth, lemon juice, garlic powder, and prepared mustard, thickened with cornstarch.

Provided by shawnajean

Categories     Low Protein

Time 15m

Yield 8 serving(s)

Number Of Ingredients 7

1 1/2 cups chicken broth
2 tablespoons lemon juice
2 teaspoons prepared mustard
1 pinch garlic powder
black pepper
2 tablespoons cornstarch
1/4 cup water

Steps:

  • Pour broth and lemon juice into a saucepan, and set over high heat. Stir in mustard, garlic powder, and black pepper. Bring to a boil.
  • In a small bowl, stir together cornstarch and water. Pour into boiling mixture, and stir well. Reduce heat to medium, and simmer until sauce thickens.

Nutrition Facts : Calories 16.9, Fat 0.3, SaturatedFat 0.1, Sodium 157.5, Carbohydrate 2.5, Fiber 0.1, Sugar 0.3, Protein 1

Tips:

  • Use fresh lemons for the best flavor. If you only have bottled lemon juice, add a pinch of lemon zest for a more intense flavor.
  • Use a good quality mustard. A grainy mustard will add a nice texture to the sauce.
  • Don't be afraid to experiment with different herbs and spices. A little bit of garlic powder, onion powder, or cayenne pepper can add a lot of flavor.
  • If you like a thicker sauce, you can add a tablespoon of mayonnaise or sour cream.
  • Serve the sauce immediately or store it in the refrigerator for up to 3 days.

Conclusion:

This lemon and mustard dipping sauce is a delicious and versatile condiment that can be used with a variety of foods. It's perfect for artichokes, but it can also be used with vegetables, fish, and chicken. The sauce is easy to make and can be tailored to your own taste preferences. So next time you're looking for a new dipping sauce, give this one a try.

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