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three artichoke dipping sauces in glass containers next to each other

Three Artichoke Dipping Sauces

Choose from a vegetarian butter sauce or yogurt dip and vegan vinaigrette.
Course Condiment
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 3 sauces


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


  • For each sauce, combine the ingredients in a small bowl or serving dish.
  • Dunk artichoke leaves in the sauce, eat, and enjoy!


  • 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.