Steamed Artichoke With Herby Tahini Dipping Suace

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Steamed Artichoke With Herby Tahini Dipping Suace

Artichokes are so good for you, and just so darn delicious!

Available in both spring and fall, artichokes are rich in folic acid, vitamin C, B-complex vitamins, and many minerals - including potassium and magnesium. These nutrients help lower cholesterol, reduce inflammation, and are great for supporting your liver. Plus, one artichoke is only 60 calories, high in plant protein, and boasts up to 10.5 grams of fiber.

You can boil, grill, or bake artichokes - but our favorite preparation is to steam them with a bay leaf, some garlic, and a slice of lemon added to the water to infuse the artichokes with even more flavor.

For dipping - We combine fresh lemon juice, garlic and herbs together with creamy tahini (sesame seed paste) and a bit of water to thin it out. The result is a lovely (and healthy) dipping sauce with a bright and tangy flavor to go along with the each delicious, leafy bite!

We also love dipping in our Vegan Aioli or Light + Bright Lemony Dressing….Recipes below!


For the steamed artichoke:

  • 1 or more large globe artichokes

  • 1-2 cloves garlic, cut in half

  • 1 bay leaf

  • 1 slice lemon

For the tahini dipping sauce

  • 1/4 cup tahini

  • 2 tablespoons lemon juice

  • 1 clove garlic, minced

  • 1 tablespoons fresh parsley, finely chopped

  • 1/2 teaspoon sea salt

  • 1/4 teaspoon freshly ground black pepper

  • 2-4 tablespoons water (to thin the dip)


To prepare the artichoke: Cut the spikey tips off the artichoke petal, and then slice 3/4 to 1-inch off the very top of the artichoke using a serrated knife. Remove any smaller petals from the stem of the artichoke, and cut off excess stem, leaving about an inch.

Rinse artichokes in cool water, and slightly open the leaves to allow the water to get inside.

Fill a pot with a few inches of water, and add bay leaves, garlic cloves, and lemon. Bring to a simmer. Place the artichokes on a steamer 1 inch above the water, cover with lid and steam for 45 mins-1 hr. You’ll know the artichokes are ready to eat when the inner leaves pull apart easily.

Make your Herby Tahini Dip: In a small bowl whisk together tahini, lemon juice, garlic, parsley, salt and pepper. Add s splash of water to thin - about 2-4 tbsp.

Chef’s Notes:

To serve: The artichoke can be served whole, or you can cut the artichoke in half and drizzle with olive oil and sprinkle with sea salt and pepper. Serve hot or cold with the dipping sauce.

To enjoy the artichoke heart: (the inside base of the artichoke) cut the fuzzy purple “hair “off the top of the heart. Cut the heart into bite sized pieces, and serve with dipping sauce.


Vegan Aioli

  • 1 cup of cashews (soaked)

  • 1/2 cup of water

  • 2 cloves of garlic

  • Juice of a lemon

  • Zest of a lemon

  • 1 teaspoon of apple cider vinegar

  • 1-2 pinches of salt

Soak the cashews for at least two hours or, ideally, overnight. Drain, then add the rest of the ingredients into a blender. Blend until the sauce is absolutely smooth. Taste and feel free to add additional salt or lemon.

Light + Bright Lemony Dressing

  • 1/4 cup of olive oil

  • 2 to 3 tablespoons of lemon juice, to taste

  • 1 clove of garlic, minced

  • 1/2 teaspoon of ground cumin

  • 1/2 teaspoon of salt

Add all ingredients to a blender and whizz up until smooth. Taste and feel free to add additional salt or lemon.