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Mom’s Artichokes and Artichoke Dipping Sauce

Mom’s Artichokes and Artichoke Dipping Sauce is a recipe that brings back childhood memories for me because my mother loved artichokes and she’d make them occasionally for our family of 12! Use Artichoke Recipes if you’re also an artichoke fan!

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This weekend is Mother’s Day and on that day I’ll be missing my amazing mother and wishing I could have a nice dinner with her. And out of the 2,000+ recipes on my blog, this recipe for Mom’s Artichokes and Artichoke Dipping Sauce is probably the one that makes me miss my mother the most. I grew up in a family where most of us considered fresh artichokes to be a delicacy, thanks to a wonderful mom who taught us to like them. (Well most of us, I have a few siblings who didn’t get the artichoke gene.) My parents had a family of ten kids to feed, and even back then artichokes were pricey, so we never got them as often as we wanted them.

It wasn’t until I was well on the way to adulthood that I realized that some people didn’t eat artichokes, and had no idea how to cook them. My mother always steamed the artichokes in a big pot, and in this post I’ll show you how to cook them in a vegetable steamer. But if you’re a fan of the Instant Pot or pressure cooker, you might want to check out my updated post on How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker and use one of those methods. And I do recommend my mother’s method for prepping the artichokes!

But no matter which cooking method you use, I hope you’ll try my Artichoke Dipping Sauce, which is a lower-carb version of my mom’s sauce that was made with Miracle Whip. No judgements from me if you’re a Miracle Whip fan, but I prefer Mayo and it doesn’t have the carbs that are in Miracle Whip.  I like my Artichoke Dipping Sauce with artichokes whether they’re hot or cold, but melted butter is also great for hot artichokes. Artichokes do have some carbs, but they are super high in fiber, so the net carbs aren’t that high and they’re considered a low-carb vegetable for that reason. And this is something I love to make for a treat!


Preparing artichokes for cooking found on KalynsKitchen.com

How to Prepare Artichokes for Cooking:

No matter how I’m cooking them, I always cut my artichokes in half the way my mother did! I choose artichokes with the longest stem I can find, since the stems are tasty. I trim the stem and even peel them if there are some discolored parts.

Then I cut the entire  artichoke plus stem in half. The very center contains fuzz and inedible parts called the “choke”. Use a sharp knife and cut along the bottom of the choke (where it meets the artichoke heart) then grab the prickly part of the leaves and pull the choke out. This is the only part of the cooking process that is at all difficult.

Cooking Artichokes and making dipping sauce on KalynsKitchen.com

How to Cook the Artichokes and Make the Dipping Sauce:

I like to use kitchen shears and cut off the sharp ends; but it’s optional and my mother certainly never did that. While you’re trimming the artichokes, put several inches of water into a stovetop vegetable steamer and let it come to a boil. (I like to add a few tablespoons of my fresh-frozen lemon juice, to keep the artichokes from turning brown, but my mother never used that.) When the water comes to a boil, put the artichokes in, cut side down.

Put the lid on the steamer and time for 25 minutes; then check (by piercing the artichoke heart with a fork) to be sure they are done. (Read How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker if you prefer that method.)

While artichokes cook combine the mayo, sour cream, and fresh-frozen lemon juice to make the dipping sauce.

Mom's Artichokes and Artichoke Dipping Sauce found on KalynsKitchen.com

Let artichokes cool slightly and then eat with Mom’s dipping sauce.

More Artichokes to Swoon Over:

Ten Amazing Low-Carb Recipes with Artichokes ~ Kalyn’s Kitchen
The BEST Spinach Artichoke Dip ~ Spend with Pennies
Artichoke Antipasto Salad with Basil Vinaigrette ~ Kalyn’s Kitchen
Grilled Artichokes with Garlic Butter ~ Foodie Crush
Slow Cooker Frittata with Artichoke Hearts, Roasted Red Pepper, and Feta ~ Kalyn’s Kitchen

Mom's Artichokes and Artichoke Dipping Sauce

Mom’s Artichokes and Artichoke Dipping Sauce is a recipe that makes me miss my amazing Mother!

Ingredients:

Artichoke Ingredients:

  • 2 or 3 whole artichokes, stem trimmed, cut in half, and choke cut out
  • water
  • 1-2 T lemon juice (see notes)

Artichoke Dipping Sauce Ingredients:

  • 1/2 cup mayo
  • 1/4 cup sour cream
  • 1-2 T lemon juice (see notes)

Directions:

Preparing Artichokes:

  1. I choose artichokes with the longest stem I can find, since the stems are tasty.
  2. Trim the stem and peel away any discolored parts.
  3. I cut the entire  artichoke plus stem in half.
  4. Then use a sharp knife and cut along the bottom of the choke (where it meets the artichoke heart), then grab the prickly part of the leaves and pull the choke out. (This is the only part of the cooking process that is at all difficult.)
  5. I like to use kitchen shears and cut off the sharp ends of the leaves; but it’s optional.

Cooking Artichokes:

  1. While you’re trimming the artichokes bring, put several inches of water into a stovetop vegetable steamer and let it come to a boil. (I like to add a few tablespoons of my fresh-frozen lemon juice, to keep the artichokes from turning brown, but my mother never used that.)
  2. When the water comes to a boil, put the artichokes in, cut side down.Put the lid on the steamer and time for 25 minutes; then check (by piercing the artichoke heart with a fork) to be sure they are done.
  3. Read How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker if you prefer that method.

Making Dipping Sauce:

  1. While artichokes cook whisk together the mayo, sour cream, and fresh-frozen lemon juice to make the dipping sauce. (Start with one tablespoon of lemon juice and taste to see if you want more.
  2. The sauce can be made ahead and kept in the fridge for a few days.

Notes:

I used my fresh-frozen lemon juice for cooking the artichokes and for the dipping sauce.

This recipe inspired by Mom’s Artichokes, which are one of my best food memories from childhood.

All images and text ©

Mom's Artichokes and Artichoke Dipping Sauce found on KalynsKitchen.com

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
Artichokes do have some carbs, but they aren’t eaten in huge amounts and they’re high in fiber, which makes them good for low-carb diets. Artichokes are also a great low-glycemic food, and even though mayo is a “limited” food on South Beach, when you eat this you aren’t eating the dipping sauce by the spoonful, so I would eat this for any phase of the South Beach Diet.

Find More Recipes Like This One:
Use the Diet Type Index to find recipes suitable for a specific eating plan. You can also Follow Kalyn’s Kitchen on Pinterest to see all the good recipes I’m sharing there.

Nutritional Information?
If you want nutritional information for a recipe, you can sign up for a free membership with Yummly and use the Yum button on my site to save the recipe and see the nutritional information. Another option is entering the recipe into this Recipe Nutrition Analyzer, which will calculate it for you.

Mom's Artichokes and Artichoke Dipping Sauce found on KalynsKitchen.com

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22 comments on “Mom’s Artichokes and Artichoke Dipping Sauce”

  1. Healthy food in my tummy, Such a beautiful blog, thank you.

  2. Astonishing one.

  3. Susie, I will definitely try it! Thanks for sharing.

  4. a great dipping sauce for artichokes is a blend of mayo and soya sauce – sounds strange but has a delish taste … not at all like mayo and soya, strangely enough!

  5. Liz, sounds like I had better try roasted artichokes myself!

  6. I have always steamed artichokes just like this. However, last week I roasted them instead – I trimmed them (didnt cut in half), stuck some garlic inside, drizzled with EVOO and lemon juice and salt, and wrapped up in a double layer of foil and put in the oven at 425 – 450 for an hour and a half. They were awesome! I'll never steam another artichoke again. Told my mom, she made them that way last night and said the same.

  7. So glad you liked the dipping sauce. That's how my mom always made it, and everyone in my family gobbled it up!

  8. Kaylyn's Mom's dipping sauce for artichokes is the best I've ever made–or even tasted! As an alternate, I tried adding a pinch of dill or tarragon–but it is also perfect "as is".

  9. Well how could that sauce not taste great on artichokes, absolutely!

  10. I also grew up LOVING artichokes and eat them constantly with my “mom’s artichoke dipping sauce” – i’ve never tasted a better sauce, although i have to use moderation!!

    for one large choke:
    1/2 stick butter, melted
    1/2 TBSP lemon juice
    1/2 tsp ground superfine mustard
    1/4 tsp salt
    black pepper to taste.

    O.M.G.

  11. Mel, I love that idea. I’m going to try cooking artichokes in the pressure cooker and will try your sauce.

  12. The dipping sauce I like so far (at least for this season!) is mayo, a bit of pesto, and enough lemon juice to thin it out.

    Love it!

  13. Kalyn,

    I too have been eating artichokes since I was young. The fast way she taught me how to make them was to cook them in a pressure cooker. We would literally just buy 2 artichokes, add some water to the bottom of the cooker and put them in elevated above the water. Seal it up and cook them for about 10-15 minutes after it hits full steam.

    They come out whole and sit nicely on the plate. We would always use butter to dip and they would disappear in minutes.

  14. I adore artichokes, and I too ate them as a kid (thanks mom!). But I never bother to cut in half and trim away the choke. I just cut the stem off (sometimes peeling it if it looks woody) then steaming or boiling the same way.

    Eat the leaves by scraping off with your teeth, and then when you get to the bottom part, use a spoon or a knife to scrape away the fuzzy choke part and then eat the heart.

    I love the sound of that dipping sauce, homemade mayo with extra lemon is awfully good too.

  15. I do love artichokes and mostly use the hearts (because I’m lazy and one can buy them ready to roast or already marinated). I haven’t had them like this in years, though. Guess it’s time to do it. I love dipping them in vinaegrette and I might have to make both dips just to do a taste test.

    Thanks for sharing.

  16. I do love artichokes and mostly use the hearts (because I’m lazy and one can buy them ready to roast or already marinated). I haven’t had them like this in years, though. Guess it’s time to do it. I love dipping them in vinaegrette and I might have to make both dips just to do a taste test.

    Thanks for sharing.

  17. I would like to learn how to trim the artichokes. I bought them once/twice for a recipe but I’m afraid, I butchered them. 😉 I’m learning to appreciate them, though.

    Paz

  18. Hi fellow artichoke lovers. Thanks for visiting. Stephanie (aka MM,), they are quite expensive here too. Normal price is at least $2.50 U.S. for the big ones, but once in a while they go on sale. That’s when I buy them, when they are cheaper.

  19. Actually I like artichokes but only if they are fresh. I really hate the pickled or bottled artichokes. I wish I could buy them here but there just cost too much – $3 or more per artichoke! It’s ridiculous. Sigh.

  20. I am with Ilva on this. I love (almost)anything to do with artichokes. Wonderful shots–I want to reach over and pull off the leaves.

  21. I love artichokes! In any form! I have 10 waiting in the fridge right now…

  22. I’ve only ever had artichokes on pizza and loved the taste of it. Never tried cooking it though because i never know what or how. Thanks for the post.

    I hope you get to find ‘holy basil’ in Utah…

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