Vegetarian 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 special. The steaming step keeps the hearts tender and delicate, while the quick pan of sliced garlic cooked low and slow in olive oil builds a savory, golden base that smells absolutely incredible. A hit of fresh lemon juice stirred in at the end ties everything together with just the right amount of acidity. It comes together with minimal effort and a short ingredient list, yet lands on the table looking elegant enough for company. Scattered parsley and extra lemon wedges on the side make it as pretty as it is satisfying. Whether you serve it as a starter, a side, or something to pick at straight from the platter, it's the kind of simple vegetable dish that earns a permanent spot in your rotation.
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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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