Pregnancy Friendly Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then draped in a warm, garlicky lemon oil that makes every bite feel a little luxurious. Canned artichoke hearts in water keep things simple and safe, skipping the marinated varieties that can sneak in ingredients you'd rather avoid during pregnancy. The gentle steam method preserves all that soft, mild flavor without any harsh cooking fats or high-heat techniques. Garlic softened low and slow in good olive oil is the real star of the sauce — it turns mellow and golden without any bitterness, and the fresh lemon juice brightens the whole dish beautifully. Artichokes are naturally rich in folate, which makes this an especially smart choice when you're eating with intention. A scatter of fresh parsley and a squeeze of lemon wedge at the table pulls it all together into something that feels restaurant-worthy with almost no effort. Serve it as a side, a starter, or honestly just eat it straight off the platter — no judgment.
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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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