Eggless Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and deeply satisfying, this dish transforms humble canned artichoke hearts into something that feels genuinely restaurant-worthy. The steaming step keeps the artichokes tender and light, while a quick pan of golden-edged garlic slices in olive oil builds a warm, fragrant sauce that clings beautifully to every piece. A squeeze of fresh lemon juice ties it all together with just enough acidity to make the flavors pop. Every single ingredient here is naturally free of eggs, so there's no need to audit labels or swap anything out — it just works as written. It's the kind of side dish that looks impressive on a platter but comes together with almost no effort, making it perfect for weeknight dinners or casual entertaining alike. Finish it with a scatter of fresh parsley and an extra wedge of lemon, and you've got something that's as pretty as it is delicious.
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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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