Eggless Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel a little luxurious but are genuinely simple to pull off, and this cilantro-lime version takes them somewhere bright and fresh. The steaming liquid is loaded with smashed garlic, cilantro, and a squeeze of lime, so the artichokes absorb flavor from the inside out before they even hit the plate. Every ingredient here is naturally free from eggs, so there's no swapping or substituting needed — the dish just works exactly as written. The real star is the avocado oil dipping sauce, whisked together with fresh lime juice, minced garlic, cumin, and a handful of finely chopped cilantro for something herbaceous and a little tangy. A pinch of red pepper flakes gives it a gentle kick if you're into that. Pull off a leaf, drag it through the sauce, and you'll understand why people get obsessed with artichoke season. It's the kind of hands-on, share-around-the-table dish that makes a weeknight feel like a proper occasion.
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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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