Shellfish Free Steamed Artichoke Hearts with Lemon & Garlic
Artichoke hearts get a seriously elegant treatment here — steamed until perfectly tender, then draped in a warm, golden garlic-lemon oil that makes every bite feel like something you'd order at a little Mediterranean bistro. The whole thing comes together with pantry staples and fresh lemon, no complicated technique required. Blooms of thinly sliced garlic are coaxed in olive oil just until they soften and turn faintly golden at the edges, then hit with bright lemon juice and a pinch of sea salt — that's your sauce, and it's genuinely stunning. Canned artichoke hearts do all the heavy lifting here, meaning you skip the tedious prep of trimming fresh ones without sacrificing any of the flavor. Everything on the ingredient list is naturally free from shellfish and seafood of any kind, so there's no label-scanning or substitution stress involved. A scatter of fresh flat-leaf parsley and a few lemon wedges on the side finish it off beautifully. Serve it as a starter, a side, 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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