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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.