Mustard Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel luxurious and hands-off at the same time, and this version takes them somewhere genuinely exciting. The steaming liquid is infused with turmeric, ginger, smashed garlic, and lemon, so the artichokes absorb warm, aromatic flavor all the way through as they cook. The bright olive oil and lemon dipping sauce echoes those same spices, pulling the whole dish together without any of the creamy, tangy condiments that so often sneak mustard into the mix. Artichoke dipping sauces are a classic hiding spot for that ingredient, but here every component is built from scratch with simple pantry staples, so there's nothing to second-guess. Pulling each leaf through that golden, herb-flecked sauce is deeply satisfying — earthy, citrusy, and a little peppery in the best way. This is the kind of recipe that looks impressive on a dinner table but asks very little of the cook beyond a good pot and a little patience.
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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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