Chestnut Free Steamed Artichoke Hearts with Lemon & Garlic
Tender artichoke hearts bathed in warm garlic-lemon oil make for a dish that feels far more elegant than the effort involved. The bright hit of fresh lemon juice cuts right through the richness of the olive oil, while the slowly softened garlic adds a mellow, almost buttery depth that ties everything together. Steaming keeps the artichoke hearts silky and delicate rather than waterlogged, so every bite has a clean, vegetal sweetness that really shines. A scatter of fresh flat-leaf parsley and a few extra lemon wedges on the side give it that effortless, bistro-style finish. Because this recipe relies entirely on pantry staples and fresh aromatics, there's no need to scrutinize labels or worry about unexpected ingredients sneaking in. It works beautifully as a starter, a light side dish, or even piled onto crusty bread for something a little more substantial.
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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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