Barley Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a way of turning any meal into an occasion, and this bright, herby version is no exception. The artichokes are steamed over a fragrant bath of garlic, cilantro, and fresh lime juice, so they absorb flavor from the very first minute of cooking. Once tender, each leaf is made for dragging through the zesty avocado oil dipping sauce — punchy with lime, cumin, and fresh cilantro, with just a whisper of heat if you add the red pepper flakes. It's the kind of dish that feels impressive but comes together with nothing more than a pot, a steamer basket, and a handful of fresh ingredients. For anyone navigating grain sensitivities, this recipe is naturally worry-free — every single component is whole, unprocessed, and completely transparent. No hidden fillers, no ambiguous pantry staples, just clean, vibrant food that tastes like it took far more effort than it did. Pull a leaf, dip, and repeat — this one disappears fast.
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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.
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