Eosinophilic Esophagitis Friendly Steamed Artichoke Hearts with Lemon & Garlic
Tender artichoke hearts bathed in warm garlic-lemon oil make for a side dish that feels far more elegant than the effort involved. The ingredient list is refreshingly short and clean — canned artichoke hearts, olive oil, fresh garlic, lemon juice, and a little parsley — which is exactly what you want when you're navigating a condition that demands careful attention to what goes on the plate. Steaming keeps the artichokes soft and easy to eat, which matters when texture and irritation are real concerns at mealtime. The quick garlic-infused oil pulls everything together with a bright, savory finish that makes this feel like something you'd order at a restaurant. There are no hidden additives, no dairy, no wheat, and no common trigger ingredients lurking in the mix — just whole, recognizable foods doing their job beautifully. Serve it alongside a simple protein or let it shine on its own with an extra squeeze of lemon.
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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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