Carrageenan Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts bathed in warm garlic-lemon oil are one of those simple pleasures that feel far more elegant than the effort involved. Canned artichoke hearts are a brilliant shortcut, but many brands pack them in brine with additives — including carrageenan, a thickener commonly used in processed foods — so reaching for hearts packed in plain water is the key move here. A quick steam brings them to tender perfection, while sliced garlic coaxed slowly in olive oil builds a fragrant, golden base that gets brightened with a squeeze of fresh lemon juice. The whole thing comes together on a platter with a drizzle of good extra-virgin olive oil and a scatter of fresh parsley, making it as pretty as it is satisfying. Serve it alongside lemon wedges for an extra hit of citrus, and don't be surprised if it disappears faster than you expected.
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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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