Need a recipe for artichoke dipping sauce? Check out these three sauces, including a butter sauce, yogurt-based dip, and vinaigrette, that pair perfectly with tender artichoke leaves. Choose from vegetarian and vegan options.
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An artichoke is only as good as the dipping sauce that goes with it! I love eating artichokes, mostly because they’re the perfect vehicles for a tasty sauce. Tender leaves dipped in a buttery sauce with hints of lemon and garlic…what could be better?!
With my recent posts on artichokes, I wanted to put together some dipping sauce options to help you get the most out of your ‘chokes. These easy recipes come together with ingredients you probably have on hand and include options suitable for vegan and vegetarian diets.
Not sure which one to choose? Make all three!
How to Make the Best Artichoke Dipping Sauces
For the full recipe and amounts to use, scroll down to the recipe card. Here’s a preview of what’s in the three sauces in this post!
Lemon Butter Sauce
This vegetarian option combines:
- Melted butter
- Lemon juice
- Smashed, roasted garlic (optional but SO good and a no-brainer if you are making Roasted Artichoke Halves stuffed with garlic cloves)
Dill Yogurt Sauce
Another vegetarian artichoke dipping sauce made from:
- Plain Greek yogurt
- Lemon juice
- Dillweed
- Garlic salt
Balsamic Vinaigrette
This option is vegan and uses:
- Olive oil
- Balsamic vinegar
- Dijon mustard
How to Eat an Artichoke
Pull off a leaf, dip it in sauce, scrape it in between your teeth to remove the flesh, and discard what’s left. As you get close to the middle, the leaves will be softer and some of the innermost tiny ones can be eaten whole. Do not eat the fuzzy choke (try to remove that before eating), but do eat the heart and stem if it’s soft.
Ways to Prepare Artichokes
I have posts for three different techniques for preparing artichokes. The fastest way is to make Microwave Artichokes. Follow my recipe for Instant Pot Artichokes for a perfectly steamed option, and make Roasted Artichoke Halves for tender, slightly caramelized leaves. After you make your artichokes, return to this post to choose your artichoke dipping sauce!
I’d love to hear how you like this recipe! Rate/review using the stars on the recipe card or in the comments, and follow the Veg World on YouTube, Instagram, Facebook, and Pinterest. Looking for something totally different? Browse the recipe library.
Three Artichoke Dipping Sauces
Ingredients
Lemon Butter
- 4 tablespoon salted butter - melted
- ½ lemon - juiced, more to taste
- 2 roasted garlic cloves - optional, if you have them after making roasted artichokes
Dill Yogurt Dip
- ¼ cup plain Greek yogurt
- ½ lemon - juiced
- 1 teaspoon dillweed
- ¼ teaspoon garlic salt
- Water - to thin, as desired
Balsamic Vinaigrette
- 2 tablespoon olive oil
- 2 tablespoon balsamic vinegar
- 2 teaspoon Dijon mustard
- Chopped fresh herbs of choice - parsley, basil, chives; optional
Instructions
- For each sauce, combine the ingredients in a small bowl or serving dish.
- Dunk artichoke leaves in the sauce, eat, and enjoy!
Notes
- When eating an artichoke, start by removing the outer leaves. Scrape the leaves between your teeth to remove the flesh, and discard what’s left. Do not eat the fuzzy choke. You can eat the heart and stem.
- These sauces keep well in the fridge for up to a week in airtight containers.
Happy dunking! – Lizzie
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