Artificial Flavors Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this version is genuinely approachable and delivers serious flavor from start to finish. The steaming liquid is loaded with smashed garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb brightness from the inside out before they even hit the plate. Every single ingredient here is whole and recognizable — no flavor packets, no bottled seasonings with mystery additives, just real produce and pantry staples doing exactly what they're supposed to do. The dipping sauce comes together with a quick whisk of avocado oil, fresh lime juice, chopped cilantro, minced garlic, and a touch of cumin, and it's the kind of thing you'll want to put on everything else at the table too. Rubbing the cut surfaces with lime as you trim keeps the artichokes looking gorgeous and adds another layer of citrus flavor before they even hit the steam. Pull a leaf, drag it through that herby, tangy sauce, and you'll understand why this dish earns a permanent spot in the rotation.
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!