BHA & BHT Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until tender, then draped in a warm, garlicky lemon oil that makes every bite feel like something from a Mediterranean trattoria. Canned artichoke hearts in water are the smart shortcut, keeping the ingredient list clean and free from the preservatives that sneak into so many pantry staples. BHA and BHT are common additives in processed and shelf-stable foods, so checking labels matters — and this recipe sidesteps that entirely by leaning on whole, recognizable ingredients like fresh garlic, extra-virgin olive oil, and real lemon juice. The technique is simple but thoughtful: the garlic is gently coaxed in olive oil until just golden, then pulled from the heat before the lemon juice goes in, building a bright, savory sauce without any fuss. A scatter of fresh flat-leaf parsley adds a pop of color and a clean herbal note that ties everything together beautifully. Serve it as a starter, a side, or honestly just with some crusty bread to soak up all that golden oil — it disappears fast either way.
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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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