Cashew Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and impossibly simple, this dish turns humble canned artichoke hearts into something that feels genuinely restaurant-worthy. Steaming keeps the artichokes tender and delicate, while a quick pan of golden-edged garlic slices cooked in good olive oil builds a warm, fragrant sauce that clings to every piece. A hit of fresh lemon juice at the end cuts through the richness and makes the whole thing sing. The ingredient list is completely straightforward — olive oil, garlic, lemon, salt, pepper, and a little parsley if you like — so there's no need to scan labels or second-guess anything. Tree nut concerns are a non-issue here because every component is a whole, recognizable ingredient with nowhere for hidden additives to hide. Serve it as a starter, a side alongside roasted chicken or fish, or honestly just with some crusty bread to soak up that garlicky oil. It's the kind of effortless, flavor-forward cooking that makes you wonder why you don't eat artichokes every single week.
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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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