Nightshade Free Cilantro-Lime Steamed Artichokes
Artichokes are one of those vegetables that feel a little fancy but are genuinely simple to prepare, and this steamed version delivers serious flavor with minimal effort. The cooking water is infused with garlic, fresh cilantro, and a squeeze of lime, so the artichokes absorb brightness from the inside out as they steam. Avoiding nightshades can make dipping sauces tricky — so many rely on tomato or hot sauce bases — but this one is built entirely around avocado oil, lime juice, cumin, and fresh cilantro for a zesty, herbaceous finish that doesn't miss a thing. The optional red pepper flakes are the only item to skip if you're being strict, and the sauce is completely satisfying without them. Rubbing the cut surfaces with lime as you trim keeps everything looking fresh and adds another layer of citrus flavor before the artichokes even hit the pot. Pull a leaf, drag it through that bright green sauce, and you'll understand why this dish is worth the steam time.
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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)
Can be omittedred pepper flakes
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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