Paleo Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel almost ceremonial — pulling each leaf, dragging it through a bright, herby sauce, working your way down to the heart. The steaming liquid here is loaded with smashed garlic, fresh cilantro, and lime juice, so the artichokes absorb flavor from the inside out before they even hit the plate. The dipping sauce is where things really shine: avocado oil, fresh lime juice, chopped cilantro, minced garlic, and a touch of cumin come together into something vibrant and a little addictive. Every ingredient is clean and whole-food, so there's nothing to second-guess — no sneaky seed oils, no dairy, no grain-based thickeners. Rubbing the cut surfaces with lime as you trim keeps everything looking fresh, and the long, covered steam guarantees a tender, silky result all the way through to the stem. This is the kind of recipe that makes a simple vegetable feel like the main event.
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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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