Artichokes & Special Sauce


You can’t go wrong with Artichokes. They are full of fiber, low in calories, and high in flavor. I love to eat them as a meal in itself. Sometimes I go plain, salt & pepper, with mayo, or whip up some ‘special sauce’. Yes…Special Sauce sometimes sounds leery, not knowing what is in a special sauce can really put you off. Don’t worry, I tell all in this sauce! Artichokes are the easiest thing to make as well as the dipping sauce to accompany it.

Delicious Rating: Easy recipe to cook and delicious to eat. This is a great Vegetarian Recipe as well! Great for an appetizer or a side. Let me know how you like to eat your Artichokes!


Artichokes & Special Sauce
Recipe type: Appetizer or Side Dish
Prep time: 
Cook time: 
Total time: 
Yields: 4 servings
Perfect on its own or served with couscous.
  • 4 Artichokes
  • ¼ cup Mayo
  • ¼ cup Sour Cream
  • Minced Garlic
  • Basil to taste
  • Salt & Cracked Pepper
  1. Start water in a large pot with steamer.
  2. Wash your artichokes very well.
  3. Clip the leaf tips with shears or cut them with a knife.
  4. Also cut stem to desired length.
  5. Split Artichokes in half for faster cooking time.
  6. Spoon out all feathery purple leaves inside above the heart of the artichokes.
  7. Place in steamer and cook for 20-30 minutes, until fork can pierce it through.
  8. Start on sauce: Combine all ingredients and place in fridge until artichokes are done.
  9. Serve warm with sauce.
  10. Artichokes can be all cooked at once and stored in the fridge and reheated in the microwave the next day.

These were some pretty beat up looking artichokes. I usually by the 4 pack from Costco, they are nice and big and a lot cheaper than buying separately.

Some choose to leave in this part of the artichoke and take out after cooking. I guess it is your preference. For me, taking out all the fuzzy purpleness and then rinsing it clean is a lot easier than cooking it and taking all the hot fuzzy purpleness and it just makes a hot mess!

Serve warm with sauce. Artichokes can be all cooked at once and stored in the fridge and reheated in the microwave the next day.



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