BHA & BHT Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel both rustic and a little luxurious, and this version leans hard into that with a fragrant turmeric-ginger steam bath that perfumes every leaf from the outside in. The artichokes sit over a spiced, garlicky broth so the warm, earthy notes of turmeric and ginger work their way through the whole vegetable as it cooks low and slow. Avoiding BHA and BHT can be trickier than it sounds since those preservatives hide in packaged seasonings, flavored oils, and even some bottled sauces — here, every single ingredient is whole and straightforward, so there's nothing to second-guess. The dipping sauce is just extra virgin olive oil, fresh lemon juice, and a pinch of the same spices, whisked together in minutes and genuinely bright enough to make you want to eat every last leaf. Pulling the leaves one by one and dragging them through that golden sauce is honestly one of the more satisfying eating experiences you can have at a dinner table. It's an elegant, clean dish that proves keeping things simple and preservative-free doesn't mean sacrificing any depth of flavor.
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Learn more →Ingredients
4 servings
For the artichokes
- 4 large artichokes
- 1 lemon, halved
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 3 garlic cloves, smashed
- ½ tsp black pepper
- ½ tsp salt
- 3 cups water
For the dipping sauce
- 3 tbsp extra virgin olive oil
- 2 tbsp fresh lemon juice
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- ¼ tsp black pepper
- ¼ tsp salt
- 1 tsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Trim the artichokes: cut off the top 1 inch of each artichoke with a sharp knife, snip the sharp tips from the outer leaves with kitchen scissors, and trim the stem to about 1 inch. Rub all cut surfaces immediately with one of the lemon halves to prevent browning.
- 2
Pour the water into a large pot and add the turmeric, ginger, smashed garlic, black pepper, salt, and the squeezed lemon halves. Set a steamer basket inside the pot — the water level should sit just below the basket. Bring to a boil over high heat.
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