Fish Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and impossibly simple, this dish turns humble canned artichoke hearts into something that feels genuinely restaurant-worthy. The steaming step keeps the artichokes tender and delicate, while the quick pan of sliced garlic cooked low and slow in olive oil builds a deeply savory base that smells absolutely incredible. A hit of fresh lemon juice stirred in at the end cuts through the richness and ties everything together with a clean, citrusy finish. Every single ingredient here is plant-based and straightforward, so there's zero guesswork about hidden seafood-derived additives — no anchovy paste, no fish sauce, nothing lurking in a store-bought marinade. It's the kind of side dish that works alongside pasta, roasted chicken, or a simple grain bowl without competing for attention. A scatter of fresh flat-leaf parsley and an extra wedge of lemon on the side make it look like you put in far more effort than you actually did.
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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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