Zesty Hot Bath

Ghod, I love artichokes. I love all the "A" vegetables, and artichokes best. (I'm told that Zuckerman's Farm will begin selling asparagus in four weeks, by the way. But back to artichokes.)
I was a lucky kid. I grew up eating artichokes, so they were never weird to me. But I've been through a gradual change in what I will dunk the leaves in.
At first, it was always just a little dish of mayonnaise. Dunk, scrape, chew. Happy. But the mayonnaise was fridge temperature, and, eek.
I tried pure melted butter with artichokes once or twice, but it was too unguent, too self-absorbed, too dull.
Cranky and I finally settled for a long spell on a mixture of mayonnaise, yogurt and a twinge of Dijon mustard, all at room temp. It had a nice, spunky taste, if a little naive. I would probably resort to it again.
So what happened? I only had a little yogurt left, and I needed to use it as a culture for a batch of homemade yogurt. I sure wasn't going to dunk leaves in pure mayo.
Well, I don't know what happened. My private brain was way ahead of my public brain, because without me realizing it, I was making bagna cauda. (Brainya cauda, I guess.) Without a recipe.
You probably have a recipe for bagna cauda. Use it. But promise me you'll do this: Add Orange Zest. More than you think; and a little lemon zest is good too. You also need to mortar-and-pestle some capers in there as well. I used salt-packed capers; probably not rinsed well enough but I loved the saltiness.
Do not forget to include the orange zest.
Orange zest.

o r a n g e  z e s t
{{ you... are getting... hungry... }}