Mustard Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being a little fussy, but this bright, herb-forward version is genuinely approachable and wildly satisfying to eat. 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 perfectly tender. Pulling away each leaf and dragging it through that zesty avocado oil dipping sauce — loaded with fresh cilantro, cumin, and a hit of lime — is one of those simple pleasures that feels way more special than the effort involved. For anyone navigating condiment restrictions, store-bought dipping sauces are a minefield, but this one is made entirely from scratch with clean, whole ingredients and zero hidden additives to worry about. The avocado oil base keeps things light and silky without relying on any emulsifiers or pre-made blends that could sneak in unwanted ingredients. It works beautifully as a starter, a shareable appetizer, or even a light main when you want something a little interactive and fun at the table.
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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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