Honey Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then finished with a warm garlic-lemon oil that soaks into every layer. The combination of golden-edged garlic, bright lemon juice, and good extra-virgin olive oil is simple in the best possible way, delivering big Mediterranean flavor without a single complicated step. Many store-bought artichoke preparations and dressings sneak in sweeteners, so making this at home with canned artichoke hearts and pantry staples keeps things completely clean and straightforward. The quick stovetop garlic infusion is the real star — just a couple of minutes in the pan transforms sliced cloves into something soft, fragrant, and almost buttery. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the table pulls the whole dish together beautifully. Serve it as a light starter, a side alongside grilled fish or chicken, or honestly just with good crusty bread to catch all that garlicky oil.
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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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