Add dijon mustard to mayonnaise, then a little bit of whole mustard seeds and a dash of white pepper. The proportion of mustard to the mayo depends on personal preference. I start out with a tablespoon or two of mustard to about a cup of mayo, and then adjust. This is based on an appetizer of artichokes and dipping sauce that we had at a restaurant in Monterey, CA about 20 years ago.
yummy my 3rd favorite veggie(behind 1. brussell srouts and 2. aspagus)oddly enough i love them all the same way with butter with a little garlic crushed in plus a sprinkle of salt ummmmmmmmmmmmm i may have lost my mine for a minute i am ok now:).
Cottage cheese makes a great dip for cold artichokes.
We grilled artichokes this past weekend and made several aioli-ish dips to go along with it. The artichokes were split in half and put into bowl of lemon water and then boiled until the stem was semi tender. The artichokes were grilled with lemon, olive oil, salt and pepper. Then made each of the sauces with the same base with mayo.
One had the base with mayo, hot sauce and crushed red pepper - spicy. One was just plain base and mayo. Another one was more lemon and hot sauce with the base (my personal favorite). And the last was base and mayo with basil and parsley (my friends favorite). Turned out quite yummy.
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