I love artichokes.
I'm trying to grow a couple of plants in my front yard, and so far they're not dead. No harvest yet, though. I give it a few years.
We eat artichokes a lot at my house; often as the sole basis of a meal. We invent madcap dips for them, even though as a child, I only ever ate artichokes with mayonnaise as a dip. (Hey! At least I was eating artichokes.)
I've gone beyond mayonnaise toward flavors like bagna cauda, simple yogurt with mustard mixed in, or (ooh) hummus. Never really did like the melted butter phenom.
I don't know how this came about, but the other day we needed to eat some artichokes, and we needed a new flavor.
Ohgah. Miso! There's been a plastic tub of miso (sort of brown-colored) in the fridge for — oh, just fire me now — years. All it needed was some loosening up (I used buttermilk), a little Asianing-up with a few drops of toasted sesame oil, and then some tightening up with thick Greek yogurt. Top with shichimi togarashi, for looks, mainly. Cute flecks.
It was very, very cool.
We used the leftover goop the next day as a dressing to pour into avocado halves. Another "A" vegetable I adore.