Coconut Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this bright, herby version is genuinely approachable and wildly satisfying to eat. The steaming liquid gets loaded with smashed garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb flavor from the inside out before they even hit the plate. Pulling each leaf and dragging it through that zesty avocado oil dipping sauce — built with fresh lime juice, minced garlic, cumin, and a pinch of red pepper flakes — is the kind of hands-on eating that makes a meal feel like an event. Many store-bought dipping sauces and flavored oils sneak in coconut-derived ingredients, so making this one from scratch with avocado oil keeps everything clean and straightforward. The dipping sauce comes together in minutes while the artichokes do their thing on the stove, so there's very little active effort involved. It works beautifully as a starter or a light main, and the cilantro-lime combination gives the whole dish a fresh, almost summery energy that feels a little unexpected for something so simple.
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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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