Anti Inflammatory Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then draped in a warm, golden garlic-lemon oil that makes every bite feel like something you'd order at a little Mediterranean bistro. The combination of extra-virgin olive oil, fresh lemon juice, and gently softened garlic hits all the right notes: bright, savory, and deeply satisfying without any heaviness. Each of those core ingredients pulls real weight from an anti-inflammatory standpoint, leaning on whole, minimally processed foods that your body actually recognizes. Canned artichoke hearts in water keep things accessible and weeknight-friendly, while the quick stovetop garlic oil elevates the whole dish in just a few minutes. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean herbal finish that ties everything together beautifully. Serve it as a starter, a side alongside grilled fish or chicken, or honestly just with some crusty bread to soak up every last drop of that garlicky oil.
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Learn more →Ingredients
4 servings
- 2 cans (14 oz each) artichoke hearts in water, drained and halved
- 3 tbsp extra-virgin olive oil, divided
- 3 cloves garlic, thinly sliced
- 2 tbsp fresh lemon juice (from about 1 lemon)
- ¼ tsp fine sea salt, plus more to taste
- ¼ tsp black pepper
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Fill a large saucepan with about 1 inch of water and set a steamer basket inside. Bring the water to a boil over medium-high heat.
- 2
Arrange the drained, halved artichoke hearts in a single layer in the steamer basket. Cover and steam for 8–10 minutes, until heated through and tender when pierced with a fork.
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