Lupin Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel almost ceremonial — pulling back each leaf, dragging it through a glossy sauce, working your way down to that tender heart. This version layers warm, earthy spice into every step, from the turmeric-and-ginger-scented steaming liquid to the bright olive oil dipping sauce that comes together in minutes. The aromatics infuse the artichokes as they cook, so the flavor goes well beyond plain steamed vegetables. Lupin flour and lupin-based additives have quietly crept into a surprising number of packaged sauces and seasoning blends, but every component here is straightforward and easy to verify — whole artichokes, fresh lemon, spices, and good olive oil. The dipping sauce is whisked together from pantry staples, with a little fresh parsley stirred in if you have it on hand. It's an impressive dish to set on the table, and the hands-on eating experience makes it genuinely fun for a shared meal or a slow weekend lunch.
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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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