Tree Nut Free Steamed Artichoke Hearts with Lemon & Garlic
Bright, garlicky, and finished with a drizzle of good olive oil, this dish turns humble canned artichoke hearts into something that feels genuinely restaurant-worthy. The steaming step keeps the artichokes tender and delicate, while the quick pan of sliced garlic cooked low and slow in olive oil builds a fragrant, golden base that ties everything together. A hit of fresh lemon juice stirred right into that warm garlic oil gives the whole thing a lively, citrusy edge that cuts through the richness beautifully. Every single ingredient here is naturally free of tree nuts — no swaps needed, no label-scanning required, just clean, simple cooking from start to finish. It comes together with minimal prep and a short cook time, making it an easy choice for a weeknight side or an elegant starter when you have company. Scatter a little fresh parsley over the top and serve with extra lemon wedges, and you've got a dish that looks far more impressive than the effort it actually takes.
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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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