Celery Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel luxurious but are genuinely simple to pull off, and this turmeric-ginger version takes the whole experience up a notch. The artichokes are steamed over a fragrant bath of garlic, warm spices, and lemon, so every leaf soaks up that golden, aromatic flavor before it even hits the plate. The bright, olive oil–based dipping sauce ties everything together with a citrusy kick and just enough heat from the ginger and black pepper. For anyone navigating a celery-free lifestyle, this recipe is a natural fit — there's nothing hidden here, just whole, straightforward ingredients that speak for themselves. Artichokes can sometimes feel intimidating, but the trimming and steaming process is very approachable once you get going, and the result looks genuinely impressive on the table. Serve them warm as a starter or a light main, pulling the leaves one by one through that glossy dipping sauce until you reach the tender heart at the center.
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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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