I dip my leaves in a mixture of olive oil, white wine, lemon juice (proportions to taste), garlic and cracked black pepper. I sometimes add fresh dill or mint.

I much prefer this to any mayo-based dipping sauce.

I second Lily! Extra virgin olive oil crush garlic lemon juice oregano basil salt. Also great for dipping a bit of whole wheat hearty bread.

why not substitute yogurt for mayo -- if you want the sauce a little thicker and creamier you could even hang the yogurt in a cheese cloth for an hour or so to get a good bit of the whey out.

Has anyone tried roasting artichokes? I'd love to hear about your results.

Salsa verde! Italian-style, like in this recipe:

http://www.epicurious.com/recipes/food/views/Crispy-Artichoke-Flowers-with-Salsa-Verde-103361

I love a mix of some of the sauces above. Some greek yogurt, fresh dill, and shallots is flavorful but not overpowering.

I love the white wine olive oil lemon suggestion lillies. Thank you!
~Marina

Grilled artichokes (like the ones in the picture) don't need a dipping sauce, they are already so flavorful on their own!

I mix some plain yoghurt with pesto- homemade or just a jar from TJ's- it's perfect. Light and takes nearly no time at all.

Balsamic marinade or a thicker balsamic dressing is amazing with artichoke leaves.

Lowfat greek yogurt from Trader Joe's mixed with capers, lemon juice and zest, and garlic. Or greek yogurt with lemon, orange and lime zest and bit of juice of each, salt and pepper, and dash of olive oil for flavor.

Greek yogurt with mustard, balsamic vinegar, and a couple of crushed cloves of garlic--it's what my family has always used, and it's delicious and light.

fat is good for you and doesn't make you fat. eat up.

I can never keep myself away from the artichokes long enough to even think about sauce.

I've always made a dipping sauce from tarragon vinegar, seasoned salt, Worcester sauce, and butter. You can proportion the ingredients to taste, and I usually make it tangy with more vinegar than butter. It would probably be good with olive oil instead of butter as well.

While there are dozens of great sauces, for artichokes, if you want to stay with the 'mayo-like' consistency of your original - greek yogurt is your best bet (and just proceed with your regular recipe - lemon juice, herbs, spices). If you want the fatty mouth feel that high-fat sauces offer then experiment with adding some hydrated agar agar flakes. I recently had a vegan chocolate pudding that was (shockingly) better than dairy-based chocolate pudding (and the trick was agar agar... on the palate it mimics fat).

I do half plain yogurt, half mayo to cut the fat a little. Add plenty of salt and pepper. You can also add whatever herbs you like.

I like mayo with lemon and curry powder. Could easily be done with yogurt or half and half.

I like using Fat free cream cheese, basil or cilantro, garlic, and a dash of fat free milk to make it more sauce like and not so thick, or try fat free mayo, but pump up the herbs because the mayo lacks a little flavor!!!

If you cook a few eggs (hardboil) and just take the egg whites, it cuts the fat from the whole Mayonnaise idea, you get some protein in there, and the sauce has a thicker consistency. I blend it up with olive oil, vinegar, and mustard, but any variation from above works.

I made an awesome and very healthy sauce using Ginger and Red Chili paste that I found in the super market. I put a bit of each paste into a bowl with some lemon juice and honey! Just mix it all together and you have an "asian style" dip that taste amazing. Sweet and spicy at the same time. I have also added a bit of Basil paste to the same mixture. I hope someone tries this and likes it. I have also used the same sauce for dipping shrimp!