BHA & BHT Free Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel fancy but are genuinely relaxed to pull together, and this cilantro-lime version takes the whole experience up a notch. 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. Avoiding synthetic preservatives like BHA and BHT can be trickier than it sounds, since they hide in bottled dressings, flavored oils, and packaged seasonings — but every single ingredient here is whole and fresh, so there's nothing to second-guess. The dipping sauce is where things really shine: avocado oil, two limes' worth of juice, chopped cilantro, garlic, and a whisper of cumin come together into something vibrant and a little addictive. Rubbing the cut surfaces with lime as you trim keeps everything looking beautiful, and after 35 to 45 minutes of steaming, the leaves pull away effortlessly and the stems turn completely tender. It's the kind of dish that turns a quiet weeknight into something that feels like a real occasion.
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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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