Turmeric Free Cilantro-Lime Steamed Artichokes
Steamed artichokes are one of those dishes that feel a little luxurious without requiring much effort, and this cilantro-lime version takes the experience to a whole new level. The steaming liquid is infused with 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. Rubbing the cut surfaces with lime as you trim keeps everything looking beautiful and adds another layer of citrus depth. The real star, though, is the dipping sauce — a punchy blend of avocado oil, fresh lime juice, cilantro, garlic, and cumin that you'll want to put on everything. Pulling each leaf through that sauce is genuinely one of the more satisfying eating experiences out there. Because every ingredient here is naturally free of turmeric, there's no need to audit spice blends or swap anything out — it just works as written. Whether you're serving this as a starter or a light main, it's the kind of recipe that makes people feel like you really know what you're doing in the kitchen.
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!