Mushroom Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and deeply satisfying, this dish proves that simple ingredients can deliver serious flavor. Canned artichoke hearts get a quick steam until perfectly tender, then are finished with a warm drizzle of olive oil that's been kissed with golden garlic and fresh lemon juice — it's the kind of combination that makes you want to mop up every last drop. For anyone navigating a mushroom-free lifestyle, artichokes are a wonderful way to get that hearty, meaty texture without any of the fungi-family concerns that can sneak into vegetable-forward dishes. Every ingredient here is clean and straightforward, so there's no guesswork about what's actually on your plate. The garlic is cooked low and slow until just softened and barely golden, which keeps it mellow and fragrant rather than sharp or bitter. A scatter of fresh flat-leaf parsley and a squeeze of lemon at the table pulls the whole thing together with a pop of color and brightness. Whether you serve it as a starter or a simple side, this is the kind of recipe you'll come back to again and again.
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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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