Brazil Nut Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this recipe makes the whole process feel genuinely approachable — and the result is stunning. The artichokes are nestled over a fragrant steaming liquid of garlic, fresh cilantro, and lime, so they absorb bright, herby flavor from the inside out before they even hit the plate. A quick whisked dipping sauce of avocado oil, fresh lime juice, cumin, and more cilantro ties everything together with a zesty, slightly smoky finish that makes pulling each leaf feel like a little reward. Because every ingredient here is a whole, recognizable food, there's no need to scan labels for hidden additives or worry about cross-contact from packaged snacks and mixed nut products. The lime rubbed onto the cut surfaces is a smart touch that keeps everything looking fresh and vibrant right up until serving. This is the kind of dish that feels impressive enough for a dinner party but relaxed enough for a weeknight when you want something a little different.
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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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