Rice Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then finished with a warm, golden garlic oil that smells absolutely incredible. The lemon juice stirred into that skillet at the last minute keeps everything bright and balanced, cutting right through the richness of the olive oil. This is the kind of dish that feels restaurant-worthy but comes together with pantry staples and almost no effort. Naturally free of grains in any form, it sidesteps the usual concern of hidden fillers or starchy thickeners that sneak into so many prepared vegetable dishes. The technique is simple: steam, sizzle the garlic low and slow so it softens without burning, then spoon that fragrant oil straight over the platter. A scatter of fresh parsley and a few lemon wedges on the side make it look as good as it tastes. Whether you're serving it as a starter or a light side, this one is going to 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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