Cashew Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel both rustic and a little luxurious, and this turmeric-ginger version takes that experience to a whole new level. The artichokes are steamed over a fragrant bath of garlic, warm spices, and lemon, so every leaf absorbs a subtle golden depth before you even get to the dipping sauce. That sauce — a bright, whisked blend of extra virgin olive oil, fresh lemon juice, turmeric, and ginger — is punchy and clean, the kind of thing you'll want to drizzle on everything else at the table. Because every ingredient here is whole and straightforward, there's no need to scrutinize labels or worry about hidden nut-based fillers sneaking into your meal. It's naturally free of the cross-contact concerns that can make store-bought sauces and seasoning blends such a headache. The technique is simple enough for a weeknight but impressive enough to serve to guests, and the vibrant color alone makes it look like you put in far more effort than you did. Pull a leaf, drag it through that golden sauce, and you'll understand immediately why this one earns a permanent spot in the rotation.
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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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