Steamed artichoke with garlic dill dipping sauce


Nothing compares to the simple pleasures in life; and nothing is more simple than a steamed artichoke. Growing up, artichokes were a staple in my diet and I was accustomed to eating them in the traditional way – dipping them in melted butter with a hint of lemon juice. But I was feeling spontaneous and wanted to try something new – enter the ‘movers and shakers’: garlic and dill. I became hooked on this new sauce, recipe courtesy of, and hope you enjoy it as much as I do.


One artichoke per person equals one serving / the dipping sauce will be plenty for two people (even if you’re a ‘heavy on the sauce type’ like me)

For the artichoke:

  • 1 or 2 artichokes (if making more than 2, double the portions of ingredients)
  • 1 bay leaf

For the sauce:

  • 2 garlic cloves, finely minced
  • 1 tablespoon margarine or butter
  • 12-1 teaspoon lemon juice (start small and add more if you want)
  • 1teaspoon dried dill
  • 1cup nonfat yogurt
  • Salt
  • Pepper
  • A pinch of cayenne pepper (optional-if you want to spice it up)
  • 12-1 tablespoon milk (optional-if you like your sauces to be a bit more liquid-based)


  1. Trim the bottom stalk of artichokes, leaving about 1 inch.  If your artichoke is dangerously spikey, or you are serving these to kids/company, you may want to trim the tips of all the remaining leaves with scissors. Rinse the artichokes well, under running water.
  2. Put about 2 inches of water in the bottom of a big pot, and place the artichokes top down. Add bay leaf, cover , and bring to a boil, then lower heat to a simmer. Steam like this for 30-45 minutes.
  3. Make the dip by putting the minced garlic, margarine, and lemon juice in a microwave safe bowl and heating for 30 seconds. Add the dill, yogurt, salt, and pepper. Add milk if you want your sauce to have a higher liquid consistency. Either way, cover and put in the fridge until the artichokes are ready.
  4. Let artichokes cool off for about 10 minutes before serving.



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