AIP Friendly Ginger & Herb Steamed Artichokes
Steamed artichokes are one of those dishes that feel inherently luxurious — pulling each leaf away, dragging it through a warm sauce, and working your way down to the tender heart is a ritual worth savoring. The steaming liquid here is loaded with smashed garlic, sliced ginger, fresh thyme, and a squeeze of lemon, so the artichokes absorb layers of fragrance before they even hit the plate. The dipping sauce is where things really shine: coconut aminos, olive oil, bright lemon juice, grated ginger, and a pinch of turmeric come together in minutes for something deeply savory and a little earthy. Because the whole recipe leans on whole vegetables, fresh aromatics, and clean pantry staples, it fits neatly into an elimination-style approach without any substitutions or workarounds. Coconut aminos do a lot of heavy lifting here — they bring that umami depth you'd normally get from soy sauce, but without any of the ingredients that tend to be off the table during a healing protocol. This recipe serves four, making it a beautiful shared starter or a light, hands-on main that slows everyone down at the table in the best possible way. A scatter of fresh parsley at the end adds a pop of color and a clean herbal finish that ties the whole thing together.
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Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
- 1 lemon, halved
- 1 tbsp fresh ginger, peeled and thinly sliced
- 4 garlic cloves, smashed
- 3 sprigs fresh thyme
- ½ tsp sea salt
For the dipping sauce
- 3 tbsp coconut aminos
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp fresh ginger, finely grated
- ¼ tsp ground turmeric
For serving
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Fill a large pot with 2 inches of water. Add the smashed garlic cloves, sliced ginger, thyme sprigs, sea salt, and the juice of half the lemon to the water. Fit a steamer basket into the pot and bring the water to a boil over high heat.
- 2
While the water heats, trim the artichokes: slice off the top 1 inch of each artichoke with a chef's knife, then use kitchen shears to snip the sharp tips off the remaining outer leaves. Rub all cut surfaces immediately with the remaining lemon half to prevent browning.
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