I don’t really like mayonnaise. Maybe it’s the Jew in me, but there seems to be so many other condiments that aren’t globby, white, gelatinous messes to use than mayo. I almost never eat mayo, not even a light smear on my bread when making a sandwich. Now I said almost in reference to the one food on which I would eat the otherwise foul ingredient– artichokes. I know, it seems absurd, how could one who detests mayo so much consume the dreaded condiment on its own, as a dipping sauce for an otherwise pleasant vegetable. And the answer is, I just can’t tell you.

Actually I think I can; it may not be a good reason, but here it is. Let’s go through our other options. Butter– too slick, almost greasy, and not enough flavor. Lemon juice– too tart, almost dietetic in nature. And the final reason, mayonnaise was the dip of choice in my family. A little ramekin was set before me as a child, the artichoke lay next to it, and I was told to eat.

So eating artichokes was always a tumultuous experience for me. I loved the leafy green texture of the vegetable, the subtle sweetness of the meat, but I was horrified that this one vegetable could make me partake of the dreaded condiment. That was until about one year ago, and my discovery of the delightful Mediterranean dip, Bagna Cauda.

Bagna Cauda is a wonderful amalgamation of minced garlic, chopped anchovy, olive oil, and butter, simmered and served warm. Traditionally it is to be served with a crisp crudites platter, but I have found it to be the perfect accompaniment to steamed artichokes. Really Bagna Cauda is more of a ratio than a hard and fast recipe. Equal parts garlic and anchovy to almost equal proportions butter to olive oil. Simmer the garlic and anchovies in the olive oil, until the anchovy begins to melt and fall apart, and the garlic begins to brown. Then butter is added and melted, and what you get is a pungent, salty, briny, gooshy mixture of the four most simple, yet truly wonderful ingredients out there. I mean I could bathe in this stuff!

With this discovery, I can now lay to rest the use of mayonnaise once and for all. Never again will I have to rely on that fatty, globulous condiment in which to dip my artichokes! Long live Bagna Cauda!

This recipe can easily be altered, more or less garlic, etc. it’s all to taste. This is for a smaller batch, for dipping artichokes in, but the recipe doubles or triples easily if you’re making the dip for crudites. In that case, it’s really best if served in a fondue pot or warm ceramic dish, to keep the dip warm and amalgamated.

1/4 cup olive oil
2 tablespoons butter
1 1/2 tablespoons minced anchovy fillets
1 tablespoon minced garlic

In a small saucepan, over medium heat, melt the garlic and anchovies in the olive oil. Stir frequently and watch to make sure you do not scorch the garlic, it should just begin to brown. When the anchovies have melted, fallen apart, and the garlic is slightly browned add the butter, tablespoon at a time. Mix well to incorporate. The dip should be an emulsion, with each component of the dressing well incorporated. Pour into ramekins and serve with steamed artichokes.