Carrageenan Free Cilantro-Lime Steamed Artichokes
Steamed artichokes already feel like a little celebration at the table, and this version leans into bright, citrusy flavors that make every pulled leaf worth savoring. The steaming liquid is infused with smashed garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb that fragrance from the inside out before they even hit your plate. Carrageenan — a thickener and emulsifier commonly found in store-bought dipping sauces, flavored oils, and even some condiments — is completely off the table here, because the dipping sauce is built entirely from scratch with avocado oil, fresh lime juice, cilantro, garlic, and a touch of cumin. That means you get a vibrant, restaurant-worthy sauce with zero guesswork about what's actually in it. The technique is straightforward: trim, rub with lime to keep things fresh-looking, and let the steam do the heavy lifting for the better part of an hour. Serve them hot with the dipping sauce on the side and let everyone work through the leaves at their own pace — it's the kind of hands-on meal that slows dinner down in the best possible way.
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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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