Celery Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until tender, then draped in a warm, golden garlic-lemon oil that makes every bite feel a little luxurious. The ingredient list is refreshingly short and straightforward, built entirely around pantry staples and fresh aromatics with zero hidden fillers or allergen surprises. Canned artichoke hearts do the heavy lifting, so there's no trimming or prepping whole artichokes, yet the finished dish looks genuinely impressive on a platter. The garlic is gently coaxed in olive oil until just golden at the edges — that step alone transforms the sauce from simple to something you'll want to spoon over everything. A bright hit of fresh lemon juice ties it all together, cutting through the richness and making the flavors pop. Scatter a little fresh parsley on top and serve with extra lemon wedges, and you've got a side dish that works just as well at a weeknight dinner as it does on a holiday table.
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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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