Steamed Artichoke with Herby Tahini Dipping Sauce
Artichokes are the ultimate feel-good food—nutrient-dense, fiber-rich, and absolutely delicious!
A staple in both spring and fall, artichokes are packed with folic acid, vitamin C, and B-complex vitamins, along with essential minerals like potassium and magnesium. These powerhouse nutrients support heart health, help lower cholesterol, reduce inflammation, and even give your liver a boost. And with just 60 calories per artichoke, plus a whopping 10.5 grams of fiber and a solid dose of plant protein, they’re a nourishing choice for any meal.
While you can boil, grill, or bake artichokes, our favorite way to prepare them is steaming—infused with the flavors of bay leaf, garlic, and lemon for a subtle yet delicious depth.
Pair them with a creamy, herby tahini dipping sauce for a bright, tangy complement to every tender, leafy bite. Or switch it up with our Vegan Aioli or Light + Bright Lemony Dressing—recipes below!
Steamed Artichoke with Herby Tahini Dipping Sauce
Ingredients
For the Steamed Artichoke:
- 1 or more large globe artichokes
- 1-2 cloves garlic, halved
- 1 bay leaf
- 1 slice lemon
For the Herby Tahini Dipping Sauce:
- 1/4 cup tahini
- 2 tbsp lemon juice
- 1 clove garlic, minced
- 1 tbsp fresh parsley, finely chopped
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 2-4 tbsp water (to thin)
Instructions
- Prepare the Artichoke: Trim the sharp tips off the petals and slice ¾ to 1 inch off the top with a serrated knife. Remove small petals from the stem and trim the stem, leaving about an inch.
- Rinse thoroughly, slightly opening the leaves to let water in.
- Fill a pot with a few inches of water, adding bay leaf, garlic, and lemon. Bring to a simmer.
- Place the artichokes in a steamer basket about an inch above the water. Cover and steam for 45 minutes to 1 hour, until the inner leaves pull away easily.
- Make the Herby Tahini Sauce: Whisk together tahini, lemon juice, garlic, parsley, salt, and pepper. Add water, a little at a time, until the sauce reaches your desired consistency.
Chef’s Notes:
- Serve artichokes whole or halved, drizzled with olive oil and sprinkled with sea salt and pepper. Enjoy hot or cold with your dip of choice.
- To savor the artichoke heart, remove the fuzzy center (“choke”) and slice into bite-sized pieces for dipping.
More Artichoke Dipping Sauces
Vegan Aioli
- 1 cup cashews (soaked for at least 2 hours or overnight)
- 1/2 cup water
- 2 cloves garlic
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tsp apple cider vinegar
- 1-2 pinches salt
Blend all ingredients until completely smooth. Taste and adjust seasoning as needed.
Light + Bright Lemony Dressing
- 1/4 cup olive oil
- 2-3 tbsp lemon juice (to taste)
- 1 clove garlic, minced
- 1/2 tsp ground cumin
- 1/2 tsp salt
Blend until smooth, adjusting lemon or salt as needed.
