Paleo Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts bathed in warm garlic-lemon oil are one of those effortlessly elegant dishes that feel far fancier than the effort involved. Canned artichoke hearts packed in water are a brilliant shortcut here — they steam up tender and silky in under ten minutes, soaking in all that bright, garlicky goodness. The dressing is nothing more than olive oil bloomed with thinly sliced garlic and finished with fresh lemon juice, which means every single ingredient is clean and grain-free without any workarounds needed. This is the kind of side dish that fits naturally into a whole-foods approach to eating, since there's nothing to swap out or substitute — it's just real food done well. A scatter of fresh flat-leaf parsley and a few extra lemon wedges on the side make it look like something you'd order at a Mediterranean bistro. Serve it alongside grilled protein or roasted vegetables and it pulls the whole plate together beautifully.
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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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