Sesame Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this method is genuinely straightforward and the results are stunning — tender, fragrant leaves that practically beg to be pulled apart one by one. 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. The real star, though, is the dipping sauce: a zesty blend of avocado oil, fresh lime juice, chopped cilantro, cumin, and a pinch of red pepper flakes that comes together in minutes while the artichokes do their thing. Every ingredient here is naturally free of sesame in any form — no tahini, no sesame oil, no hidden seed blends — so you can dip with total confidence. That matters more than it sounds, because sesame has a way of sneaking into dressings and condiments that seem totally innocent at first glance. This dish is elegant enough for a dinner party starter but relaxed enough for a weeknight when you want something a little special without a lot of effort. Serve it immediately while the leaves are still warm and the sauce is fresh, and don't be surprised when everyone at the table goes quiet for a few minutes.
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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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