Lactose Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and finished with a hit of fresh lemon, this dish proves that simple ingredients can deliver serious flavor. Canned artichoke hearts make it approachable any night of the week — no trimming, no fuss — while steaming keeps them tender and light. The real magic happens in that small skillet, where sliced garlic slowly softens in olive oil until it's just kissed with gold, then gets lifted with lemon juice and a pinch of sea salt. Every drop of that warm, fragrant oil gets spooned right over the artichokes, so nothing goes to waste. Since the whole recipe relies on pantry staples and fresh aromatics, there's no dairy hiding anywhere — no butter, no cream, nothing that could cause discomfort. It's the kind of elegant side dish that looks like you put in way more effort than you actually did, and a few extra lemon wedges on the platter never hurt anyone.
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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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