Cashew Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this recipe strips things back to a handful of bright, fresh ingredients that do all the heavy lifting. The cooking water gets loaded with smashed garlic, cilantro, and a squeeze of lime before the artichokes even go in, so every leaf absorbs that herby, citrusy flavor as it steams. A quick rub of lime on the cut surfaces keeps everything looking vibrant and adds another layer of tang before the lid even goes on. The real star, though, is the avocado oil dipping sauce — whisked together with fresh lime juice, minced garlic, cilantro, and a touch of cumin, it's zippy and a little smoky in the best possible way. Every leaf becomes a vehicle for that sauce, and by the time you reach the heart, you'll understand why people get obsessive about artichokes. There's nothing here to worry about from a nut-allergy standpoint — the ingredient list is clean, whole-food, and completely free of tree nuts or shared-facility concerns. It's the kind of dish that feels impressive on the table but asks very little of the cook.
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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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