Capsaicin Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts don't always get the spotlight they deserve, but this bright, garlicky preparation is genuinely hard to resist. The steaming method keeps the hearts tender and delicate, while a quick pan of golden-sliced garlic in good olive oil builds a warm, savory base that smells absolutely incredible. A squeeze of fresh lemon juice ties everything together with just enough acidity to make the whole dish feel alive. For anyone avoiding capsaicin, this recipe is a natural fit — there's no chili, no pepper flakes, and no hidden heat to worry about, just clean, straightforward flavors that let the artichoke shine. The garlic-lemon oil gets spooned generously over the top, so every bite is coated in something silky and fragrant. A scatter of fresh parsley adds a little color and freshness if you want it. Serve it as a starter, a side, or honestly just eat it straight from the platter — no one will judge you.
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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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