Nutmeg 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 long ingredient list. Many warm vegetable dishes and spiced preparations lean on nutmeg as a background note, but this recipe skips it entirely and doesn't miss a beat — the lemon and garlic do all the heavy lifting. Steaming the artichoke hearts keeps them soft and delicate, while that final drizzle of olive oil adds a richness that makes the whole dish feel restaurant-worthy. A scatter of fresh flat-leaf parsley at the end brings a little color and a clean, herby finish. Serve it as a starter, a side alongside grilled fish or chicken, or honestly just with some crusty bread to mop up 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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