Chestnut 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 warm, golden spice. The artichokes are steamed over a fragrant bath of turmeric, ginger, garlic, and lemon, so every leaf soaks up that earthy, citrusy depth before it even hits the plate. Pulling each leaf through the bright olive oil and lemon dipping sauce — spiked with more turmeric and ginger — is genuinely one of the more satisfying eating experiences you can have with your hands. Because every single ingredient here is a whole, recognizable food, there's no need to scan labels or second-guess what's hiding in a sauce packet or spice blend. Tree nut concerns are completely off the table with this lineup, making it a stress-free choice for anyone navigating that restriction. It's a showstopper side dish or a relaxed, interactive starter that works just as well for a dinner party as it does for a quiet weeknight meal.
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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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