Mediterranean Diet Friendly Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then finished with a warm, golden garlic oil that smells absolutely incredible the moment it hits the pan. The combination of extra-virgin olive oil, fresh lemon juice, and thinly sliced garlic is a classic trio that feels both simple and deeply satisfying. This is exactly the kind of dish that fits naturally into a plant-forward, olive-oil-rich way of eating without requiring any substitutions or workarounds — every ingredient already belongs. Steaming keeps the artichoke hearts soft and delicate while the quick pan sauce adds richness and brightness in equal measure. A scatter of fresh flat-leaf parsley at the end pulls the whole platter together with a pop of color and a clean herby note. Serve it as a starter, a light side, or even a topping for crusty bread — it's versatile enough to work in almost any direction you take it. Lemon wedges on the side let everyone dial up the citrus to their own taste, which is always a welcome touch.
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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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