Walnut Free Turmeric-Ginger Steamed Artichokes
Steamed artichokes are one of those dishes that feel both rustic and a little luxurious, and this version leans into that energy with a fragrant turmeric-ginger steam bath that infuses every leaf with warmth and depth. The artichokes sit over a pot of spiced, garlicky water, so by the time they're tender enough to pull apart, they've absorbed all that golden, aromatic goodness. The bright olive oil and lemon dipping sauce ties everything together — zippy, herby, and just rich enough to make each leaf worth dragging slowly through the bowl. For anyone navigating tree nut concerns, this recipe is naturally in the clear — every ingredient here is straightforward and easy to verify, with no hidden nut oils or ambiguous pantry additions to second-guess. It's the kind of dish that looks impressive on a table but asks very little of you beyond some trimming and a patient simmer. Pull off a leaf, dip, scrape, repeat — it's genuinely one of the most satisfying ways to eat with your hands.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!