Cinnamon Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and finished with a generous drizzle of good olive oil, this steamed artichoke heart dish is the kind of effortless side that makes a weeknight dinner feel a little more special. Canned artichoke hearts do the heavy lifting here, so there's no wrestling with whole artichokes — just drain, halve, and let the steam do its thing. The real magic happens in that small skillet, where thinly sliced garlic slowly softens in olive oil until it's golden at the edges and impossibly fragrant, then gets lifted with a splash of fresh lemon juice. Every ingredient in this recipe is naturally free of warming spices, so there's no need to scan labels or swap anything out — it's clean and simple from the start. The finished platter is glossy, herbaceous, and bright, with lemon wedges on the side for anyone who wants an extra hit of citrus. It pairs beautifully with grilled fish, roasted chicken, or honestly just a good piece of crusty bread to soak up every last drop of that garlic-lemon oil.
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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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