Pescatarian Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and impossibly simple, this dish proves that eating without meat doesn't mean sacrificing any satisfaction. Canned artichoke hearts get a quick steam until they're tender and silky, then they're blanketed in a warm, golden garlic-lemon oil that smells absolutely incredible. The trick is watching that sliced garlic closely in the skillet — you want it just kissed with color, not burnt, so it stays sweet and mellow rather than bitter. A squeeze of fresh lemon juice stirred right into the pan ties everything together with a bright, clean finish. Spooned over the artichoke hearts with a final drizzle of good olive oil and a scatter of fresh parsley, the whole thing looks far more impressive than the effort involved. It works beautifully as a starter, a light side, or even piled onto crusty bread for something more substantial. Keep a few extra lemon wedges on the table — people always want more.
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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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