citrus steamed artichokes with garlic & dill dipping sauce 16

I grew up in an italian household. As a child, one of my favorite foods was stuffed artichokes. My parents would stuff the leaves with a breadcrumb parmesan cheese mixture and olive oil then bake them in tin foil. This was a lot of work but crazy fun for me as a kid. Although, I’m admittedly strange.

When I went paleo, I couldn’t figure out how to still enjoy artichokes. The thought of not eating artichokes made me sad. Then I remembered that when I lived in California, my girlfriend Andrea and I shared a steamed artichoke with a garlic aioli once for lunch. AH HA! Eureka! Light bulb!

So I steamed artichokes in my steamer. FAIL. I was so disappointed but the artichokes turned brown and I was very unhappy, it certainly didn’t look appetizing.

When I came home this week I remembered that before I left town, I had bought 4 artichokes, hoping to come up with something creative to do with them. They were staring at me, taunting me every time I opened up the fridge.


What the hell, I figured I’d experiment. Steaming didn’t work at least not in the electric steamer. So, I decided to immerse them in water.

I think I’d call this a cross between boiling, steaming and poaching:






sea salt






Trim off the small leaves around the outside, trim the stem and cut the tips off of the top say 20% of the artichoke. Open the leaves.

Inside each artichoke I stuffed a whole garlic clove in the center toward the opening to the “choke”

I turned them upside down (flat side) in about 1.5 – 2 inches of water in a large stock pot.

To the water I added a whole lime that I juiced into the water then tossed the lime “carcass” inside the pot as well. I also sea salted the water a little and turned the heat on high and covered the pot until the water was boiling.


Dipping sauce/ aioli:


Paleo Mayo (see my recipe graphic below)



coconut milk (to taste)



I had a cup of home made paleo-naise left (real food mayo) in the fridge. I left that in the cup it was in, and to it added 3 cloves of garlic and tore off approximately 2 TBS of dill. I stuffed all that in the cup whole with the mayo and used my immersion blender to liquify. I used  just a little bit of coconut milk to thin it out so that I could drizzle it prettily on the plate – but you may like it thicker for dipping. Your call!

Note: this is also how I make Ranch dressing, just more coconut milk and fresh ground pepper.
Crap Free Paleo Mayo:




1 cup olive oil

1/3 cup avocado oil

2 egg yolks



1 1/2 tablespoons of Lemon juice

1 tsp of dried mustard




Blend in tall cup with immersion blender for 30 seconds until fully emulsified. 

Starting at the bottom of the cup incorporating to the top.


About Leanna Cappucci

I am a woman, a mother, a wife, an entrepreneur and I have worn a hundred different hats in my lifetime. I've recreated myself when I've needed to, I've gleaned from the experiences I've been lucky enough to have - both positive and negative, and they have impacted the person that I am today. Like you, I've succeeded and failed and I will continue to do so, because failure is simply the precursor to success! As a coach, as a blogger and as a friend; I am just who I am. I will ramble, I will be honest, I will be emotionally invested and I will say it like it is. I am not a sugar coater, I value honesty. I am not afraid to disagree or have conflict, as those are both healthy and vital to individual growth. I enjoy teaching, learning, discussing and collaborating. As a mother, there is nothing more important to me that the responsibility I have been given to shape the lives of my children, to empower them, to protect them and to help them learn to be strong and independent adults some day.

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