Carrageenan Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel both rustic and a little luxurious, and this version leans into that energy with a fragrant turmeric-ginger steam bath that infuses every leaf with warmth and depth. Carrageenan — a thickener and stabilizer found in many store-bought sauces, dressings, and dairy alternatives — has no place here, because every single ingredient is a whole food you can pick up and recognize on sight. The artichokes are steamed over a spiced, garlicky broth that perfumes the kitchen as they cook, and the bright olive oil and lemon dipping sauce comes together in minutes while you wait. Pulling each leaf through that golden, herby sauce is genuinely one of the more satisfying eating experiences you can have at a dinner table. The combination of turmeric and ginger isn't just beautiful to look at — it gives the whole dish a subtle, earthy heat that makes plain steamed artichokes feel like a completely different recipe. This is the kind of dish that impresses guests without stressing out the cook, and it works just as well as a starter as it does a light main.
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 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!