Mustard Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here, steamed until perfectly tender and then bathed in a warm, golden garlic-lemon oil that makes every bite feel a little luxurious. The combination of extra-virgin olive oil, fresh lemon juice, and thinly sliced garlic is simple in the best possible way — bright, savory, and deeply satisfying without relying on any of the condiments or spice blends that can sneak unwanted ingredients onto your plate. For anyone navigating a mustard sensitivity, this kind of recipe is a genuine relief: every single ingredient is straightforward and easy to verify, with no sauces or dressings to second-guess. The steaming method keeps the artichoke hearts soft and delicate, and the quick pan-cooked garlic adds just enough richness to make this feel like something you'd order at a nice restaurant. A scatter of fresh flat-leaf parsley at the end adds a pop of color and a clean herbal note that ties everything together beautifully. Serve it with extra lemon wedges on the side and watch it disappear fast.
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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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