Alpha Gal Friendly Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel a little luxurious without requiring much effort at all, and this cilantro-lime version takes them somewhere genuinely exciting. The steaming liquid is loaded 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. Managing an alpha-gal sensitivity means staying vigilant about mammalian-derived ingredients, and this recipe keeps things beautifully clean — every component is plant-based or comes from avocado oil, with zero hidden dairy, gelatin, or meat-based additives to worry about. The dipping sauce is where things really shine: a punchy, whisked blend of avocado oil, fresh lime juice, cilantro, garlic, and cumin that doubles as a vinaigrette you'll want to put on everything. A pinch of red pepper flakes adds just enough heat to keep each leaf interesting as you work your way to the heart. It's an impressive appetizer or a relaxed weekend project, and the whole thing comes together with nothing more than a pot, a steamer basket, and a handful of fresh ingredients.
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!