Seed Oil Free Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel luxurious and hands-off at the same time, and this cilantro-lime version takes the whole experience up a notch. 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. Avoiding refined seed oils can make dipping sauces tricky, since so many bottled dressings and aiolis lean on canola or soybean oil as a base — but this one is built entirely around avocado oil, which keeps things clean without sacrificing richness. The dipping sauce comes together in minutes with lime juice, fresh cilantro, minced garlic, and a pinch of cumin, and it's the kind of thing you'll want to drizzle on everything else in your fridge. Pulling leaves and dragging them through that bright, garlicky sauce is genuinely one of the more satisfying ways to eat a vegetable. It's a showstopper for a dinner party starter or a slow, relaxed weeknight meal where the cooking mostly takes care of itself.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!