Pecan 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 that energy with a fragrant turmeric-ginger steaming broth that perfumes every leaf from the inside out. The artichokes are trimmed and set stem-side up over a pot of spiced, garlicky water, so by the time they're tender, they've absorbed all that warm, golden goodness. No tree nuts, no complicated swaps — just whole, clean ingredients doing exactly what they're supposed to do. The bright olive oil and lemon dipping sauce comes together in minutes and ties everything together with a citrusy, slightly earthy kick. Pulling the leaves one by one and dragging them through that sauce is genuinely one of the more satisfying eating experiences you can have at a dinner table. It works equally well as a starter for a dinner party or a slow, relaxed weeknight meal where you actually want to enjoy the process of eating.
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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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