Chestnut 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, which perfumes every layer as they cook low and slow until impossibly tender. A quick rub of lime on the cut surfaces keeps everything looking fresh, and the technique is genuinely foolproof — just pull a leaf to check for doneness. The real showstopper is the avocado oil dipping sauce, whisked together with more lime, minced garlic, cumin, and fresh cilantro for something tangy, savory, and just a little smoky. A pinch of red pepper flakes gives it a subtle kick if you're into that. Every single ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution stress involved — just clean, vibrant produce and pantry staples doing their thing. Pull up a chair and get ready to work through every leaf.
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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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