Walnut Free Cilantro-Lime Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but this method is genuinely straightforward and the results are stunning. 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. Once they're tender enough that a leaf pulls away with ease, you serve them alongside a punchy avocado oil dipping sauce built from lime juice, minced garlic, cumin, and fresh cilantro — it's zippy, a little smoky, and completely addictive. Pulling each leaf through that sauce is one of those slow, satisfying eating experiences that makes a meal feel like an occasion. Because every single ingredient here is whole and unprocessed, there's no need to scan labels or second-guess what's hiding in a store-bought condiment. It's naturally free of tree nuts without any substitutions or workarounds — just clean, vibrant produce doing exactly what it's supposed to do.
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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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