Low Sugar Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel a little luxurious without requiring much effort, and this cilantro-lime version takes the whole experience up a notch. The steaming liquid is infused with smashed garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb bright, herby flavor from the inside out before they even hit the plate. Pulling each leaf and dragging it through that avocado oil dipping sauce — built with fresh lime juice, minced garlic, cumin, and a pinch of red pepper flakes — is genuinely one of the more satisfying things you can do at the dinner table. Every single ingredient here is naturally free of added sugar, which means you get bold, complex flavor without any sweeteners sneaking in through a bottled sauce or store-bought dip. The dipping sauce comes together in minutes while the artichokes steam, so there's no scrambling at the end. This is the kind of recipe that looks impressive but is really just good technique and fresh ingredients doing all the heavy lifting.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
- 1 lime, halved
- 4 garlic cloves, smashed
- ½ cup fresh cilantro stems and leaves, loosely packed
- ½ tsp salt
For the dipping sauce
- ¼ cup avocado oil
- 3 tbsp fresh lime juice (from about 2 limes)
- ¼ cup fresh cilantro, finely chopped
- 1 garlic clove, finely minced
- ¼ tsp ground cumin
- ¼ tsp salt
- ¼ tsp black pepper
- 1 pinch red pepper flakes (optional)
Instructions
- 1
Fill a large pot with 2 inches of water. Add the smashed garlic cloves, cilantro stems and leaves, the juice of half the lime (squeeze it directly into the water), and 1/2 tsp salt. Set a steamer basket inside the pot — the water should sit just below the basket.
- 2
Trim the artichokes: slice off the top 1 inch of each artichoke with a chef's knife, then snip the sharp tips from the outer leaves with kitchen shears if desired. Rub all cut surfaces immediately with the remaining lime half to prevent browning.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!