Turkey Free 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, and working your way down to the tender heart. The steaming liquid here is loaded with smashed garlic, fresh cilantro, and a squeeze of lime, 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, cumin, and a pinch of red pepper flakes come together into something zippy and addictive that you'll want to put on everything. Because this recipe is entirely plant-based and built around whole, fresh ingredients, there's nothing to swap out or second-guess — it's naturally free of poultry in every component. Rubbing the cut surfaces with lime as you trim keeps the artichokes looking gorgeous and adds another layer of citrus brightness before they even hit the steam. This is the kind of recipe that impresses guests without stressing out the cook, and the leftovers — if there are any — are just as good cold the next day.
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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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