Hazelnut Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this bright, herby version is genuinely approachable and absolutely worth the effort. The artichokes are steamed over a fragrant bath of garlic, cilantro, and fresh lime juice, so they absorb flavor from the inside out before they even hit the plate. Once they're tender enough that a leaf pulls away with ease, they get served alongside a punchy avocado oil dipping sauce loaded with fresh cilantro, minced garlic, cumin, and a squeeze of lime. That sauce is the kind of thing you'll want to put on everything — it's zippy, a little smoky from the cumin, and completely free of any nut-based oils or ingredients that can sneak into store-bought dressings. For anyone navigating tree nut concerns, this recipe is refreshingly straightforward — every single ingredient is clean and easy to verify. It's a showstopper appetizer or a relaxed, pull-apart side dish that makes any dinner feel a little more special.
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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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