Dairy Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and finished with a drizzle of good olive oil, this dish proves that simple ingredients can deliver serious flavor. Canned artichoke hearts make it weeknight-friendly without sacrificing anything — a quick steam brings them to tender, fork-soft perfection in under ten minutes. The real magic happens in the skillet, where thinly sliced garlic slowly softens in olive oil until it's just kissed with gold, then gets lifted with a splash of fresh lemon juice. That warm garlic-lemon oil gets spooned generously over the artichokes, making every bite rich, savory, and a little bright all at once. Every single ingredient here is naturally free of dairy, so there's no swapping, substituting, or second-guessing — just a clean, confident dish straight from the pan to the platter. A scatter of fresh parsley and a few lemon wedges on the side round it out beautifully. Serve it as a starter, a side, or honestly just eat it straight off the platter — no one will judge you.
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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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