Macadamia Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this method is genuinely straightforward and the results are stunning. The steaming liquid is loaded with smashed garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb bright, herby flavor from the inside out before they even hit the plate. Once the leaves pull away easily and the stem yields to a knife, they're ready to serve alongside a punchy avocado oil dipping sauce built on fresh lime juice, minced garlic, cumin, and a whisper of red pepper flakes. Every leaf becomes a little vehicle for that sauce, and by the time you reach the heart, you'll understand why people get obsessed with this vegetable. The entire ingredient list is clean and produce-forward, so there's no need to scan labels or second-guess anything — just fresh, whole foods doing exactly what they're supposed to do. It's an impressive dish to set out for guests, but honestly just as satisfying eaten quietly over the kitchen sink on a weeknight.
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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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