Citric Acid Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then finished with a warm garlic-lemon oil that soaks into every layer. The combination of silky olive oil, golden-edged garlic slices, and bright fresh lemon juice makes this feel far more special than the short ingredient list suggests. For anyone navigating a citric acid sensitivity, the key win is that the lemon flavor comes entirely from fresh-squeezed juice rather than the processed citric acid additive found in so many canned or packaged foods. Canned artichoke hearts packed in water (not brine or marinade) keep things clean and straightforward, so there are no hidden additives to stress over. A quick steam is all it takes to bring them to that fork-tender, melt-in-your-mouth texture before the garlicky drizzle ties everything together. Fresh parsley scattered on top adds a pop of color and a gentle herbal note that rounds out the whole dish beautifully. Serve it as a starter, a side, or honestly just eat it straight from the platter — no judgment.
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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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