Perfect Boiled Artichokes (with 3 Dipping Sauces) (2024)

For the Boiled Artichokes

• ▢ 3 tablespoons salt
• ▢ 1 medium lemon halved
• ▢ 2 medium fresh artichokes

For the Cajun Dipping Sauce

• ▢ ¼ cup Greek yogurt
• ▢ ¼ cup mayonnaise
• ▢ 1 teaspoon Cajun seasoning
• ▢ ⅛ teaspoon smoked paprika plus more to taste
• ▢ salt to taste, optional

For the Garlic Dill Dipping Sauce

• ▢ ¼ cup Greek yogurt
• ▢ ¼ cup mayonnaise
• ▢ 1-2 cloves garlic minced
• ▢ ½ tablespoon minced fresh dill
• ▢ salt to taste, optional

For the Creamy Butter Sauce

• ▢ ¼ cup butter at room temperature
• ▢ ¼ cup mayonnaise

• Fill pot approximately ⅔ full with water. Add 3 tablespoons salt and as much juice from 1 medium lemon as possible into pot. Add squeezed lemon halves to water and stir to incorporate all ingredients. Place pot over medium-high heat and bring water to rolling boil.

• While water comes to temperature, place 2 medium fresh artichokes on cutting board. Lay artichokes on sides and use sharp knife to cut off stems of artichokes, slicing flush with base of artichokes.

  

• Holding base of artichokes firmly, slice away top two rows of petals from other end of artichokes.

  

• Use kitchen shears to snip off sharp points of artichoke petals. Note: this can be done before slicing artichoke stems and tops if desired, to make artichokes easier to handle.

  

• Place trimmed artichokes in pot of boiling water. To keep artichokes submerged, place lid upside-down on top of artichokes.

  

• Boil artichokes 30 to 40 minutes, or until petals can be easily pierced by tines of fork with no resistance.

• While artichokes boil, add ¼ cup Greek yogurt, ¼ cup mayonnaise, 1 teaspoon Cajun seasoning, ⅛ teaspoon smoked paprika, and salt (optional) to one small bowl. Mix well until ingredients are fully combined, then cover bowl with lid or plastic wrap and refrigerate until ready to serve.

  

• Add ¼ cup Greek yogurt, ¼ cup mayonnaise, 1-2 cloves garlic, ½ tablespoon minced fresh dill, and salt (optional) to second small bowl. Mix well until ingredients are fully combined, then cover bowl with lid or plastic wrap and refrigerate until ready to serve.

  

• Add ¼ cup butter and ¼ cup mayonnaise to third small bowl. Mix well until ingredients are fully combined and butter is completely smooth. Cover bowl with lid or plastic wrap and refrigerate until ready to serve. Just prior to serving, uncover bowl and microwave sauce 30 to 60 seconds or until creamy and smooth.

  

• When artichokes are fully cooked, carefully remove pot from heat and drain water. Transfer boiled artichokes to serving platter and let cool slightly. Serve warm with prepared dipping sauces.

• It’s important that you use a lid that’s slightly smaller than the pot you’re using to boil the artichokes. The lid is used to weigh down the artichokes so they stay fully submerged while they boil.