Emulsifier Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and finished with a hit of fresh lemon, this steamed artichoke heart dish is the kind of effortless side that feels far more impressive than the effort involved. Canned artichoke hearts packed in water keep things simple, and every other ingredient — olive oil, fresh garlic, lemon juice, sea salt, and parsley — is completely clean and straightforward. For anyone navigating emulsifier-free eating, that simplicity is genuinely refreshing, since so many jarred or marinated vegetables sneak in additives you'd rather avoid. The technique is just as clean as the ingredient list: a quick steam to get the artichokes tender, then a warm pour of golden garlic oil and lemon juice spooned right over the top. That drizzle does all the heavy lifting, coating every piece with savory, citrusy flavor without a single processed shortcut. Serve it alongside grilled fish or roasted chicken, or honestly just eat it straight from the platter with extra lemon wedges — 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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