Today I am going to share a secret and a recipe with you for lemon garlic artichoke hearts that are healthy, low-fat, and fiber-loaded! The flavor of the garlic and lemon is sensational without being overpowering!
I’ve prepared this dish at least 5 dozen times for clients and personal social events, and the shortcut artichoke heart tip for the hearts with garlic and lemon recipe disappears before every other veggie!
Artichoke hearts are one of the healthiest vegetables you can eat: artichokes are low in both fat and calories but high in fiber and antioxidants.
My secret: the lemon method, which I will share with you so you can adjust the tang as much or as little as you prefer and enjoy these amazing artichoke hearts in 20 minutes from start to finish! The garlic and lemon artichoke hearts recipe is healthy, delicious, and easy to make.
Let’s dive into what you need to know to prepare this delicious artichoke platter!
Table of Contents
Why You’ll Love Lemon And Garlic Artichoke Hearts
I’ve never met a vegetable I didn’t like, and artichokes are no exception; except to earn that most coveted reward within the artichoke body, the heart, you must take a lot of time to prep and cook the artichoke.
Oh, Please, that is so yesterday because I’ve got the shortcut artichoke heart tip to make the recipe right here, and you don’t need to cook a whole artichoke to get to the heart of the matter!
- Easy-to-make recipe
- The ingredients for the artichoke heart recipe are easy to find
- you’ll need only 20 minutes from start to finish to prepare the recipe
- you can and should make the garlic lemon artichoke hearts ahead of time
- The recipe for artichoke hearts with lemon and garlic is perfect for parties, and side dishes
- To prepare the artichoke heart recipe, just one PAN and a bowl (optional)!
The Artichoke Heart Shortcut Tip
Artichokes are perhaps one of the most overlooked vegetable options out there, and for those who do prepare them, you know that artichoke hearts come with significant work if you prepare them from scratch (the whole artichoke). We’ve all heard those awful stories about the hairs on artichokes. Then, of course, artichokes are a bit harder to clean.
Rather than prepare artichokes from scratch, I purchase my favorite frozen artichoke hearts and use them in recipes like:
- Artichoke salads
- baked artichokes
- artichoke dip
Of course, there are so many different recipes that I cycle through for artichokes each month, but they all have the standard shortcut artichoke heart tip at their very core!
You can see in the image above what makes up my shortcut artichoke heart tip: a bowl filled with fresh-frozen, no-additive, meaty artichoke hearts!
The hardest thing about preparing this garlic and lemon artichoke hearts recipe is opening the bag of frozen artichokes. In this recipe, there are no artichokes to clean, no artichoke hairs to worry about, and they are easy to work with!
How To Make Lemon Garlic Artichoke Hearts
To get the exact ingredient measurements and process, jump down to the recipe card, print it, and Pin it! Here I will discuss some tips and tricks to help you prepare this simple garlic and lemon artichoke hearts platter.
- Make certain to use Extra Virgin Olive Oil only for the recipe, as you want the flavor to serenade the hearts, and it will.
- Use freshly peeled and sliced garlic, as it offers the strongest, freshest flavor (minced doesn’t do the same)
- Do not add the grating cheese while you are preparing the artichoke hearts
- You can add salt or eliminate the salt, but always use Mediterranean Sea Salt
- Freshly milled pepper adds a distinct flavor to the recipe, but you can use regular pepper if you don’t have a mill.
- Roll the lemon before you zest, peel or cut it to get the juices moving to get the most juice out.
What’s So Great About Artichokes & Artichoke Hearts?
- High in fiber (to help with bowel issues)
- Contribute vitamins (Vitamin C), minerals (magnesium), and antioxidants to a healthy lifestyle.
- Artichokes are a Low-fat option.
- Artichokes are often suggested as a veggie for those that want to have a cleaner liver as they detoxify.
Still, think my info is hairier than the artichoke hairs? Don’t believe me? Read all about this here!
2 Glitches About Artichokes
While artichokes are really good for you, they are also true gas-maker because Artichokes Cause Gas. So you can eat them and toot, or make sure you are going somewhere loud where you can let her rip!
Secondly, as previously discussed, the “Hairy Choke” are hair-like fuzzies that, if swallowed and consumed, can create a choking situation in a human. That said, not all artichokes are equal, and some can be eaten in their entirety without fear of a ‘choke’ hair. (baby artichokes) But in this recipe, we are using frozen artichoke hearts, so you don’t have to worry about the artichoke hairs!
Garlic and Lemon Artichoke Hearts: Will You Make Them?
I’ve shared my recipe and the tips and tricks that make it delicious, and I want to HEAR FROM YOU!
Have you tried cooking artichoke hearts before?
Did I miss adding an ingredient you would love to know more about?
Tell me below in the comment!
Print the Recipe for Lemon Garlic Artichoke Hearts
Lemon Garlic Artichoke Hearts
- 1 Large mixing bowl you could just prep the whole mixture in the pan (optional idea)
- 1 frying pan
- 1 large mixing spoon
- 3-4 Tablespoons of Extra Virgin Olive Oil
- 2 – 12 oz bags of Trader Joe’s Artichoke Hearts
- 4 Cloves of Garlic peeled and sliced.
- Freshly Milled Pepper to taste don't exceed 2 tsp or it will be fiery
- Freshly Milled Mediterranean Sea Salt To Taste up to 2 tsp
- 1 whole lemon Zest the lemon as much as possible and if you prefer not to zest you can use a peeler and use peeled slices
- 2 Tablespoons of Lemon Freshly Squeezed roll the lemon before you cut it to juice it, it will get the juice of the lemonflowing
- 2 Tablespoons Fresh Pecorino Romano*OPTIONAL grating cheese is optional and while it adds taste it also adds a bit of sodium content
- In a large bowl combine artichokes and garlic, as well as a generous sprinkle of freshly milled pepper
- Combine well.
- Drizzle the olive oil in a large frying pan.
- Place artichokes and garlic mixture into the pan.
- Add the zest of lemon or the lemon peel slices making sure they get to the bottom by stirring.
- Lid onto the pan.
- Turn stove to medium heat.
- Once the artichokes begin to cook, turn to medium-low.
- Remove lid then stir. (5 minutes after you begin to cook)
- Mix garlic and artichokes.
- Make sure all artichokes visit the olive oil at some point.
- Replace lid.
- Stir again 3 minutes later.
- Replace lid.
- Stir again about 5 minutes later.
- Remove lid. Allow the liquid to dissipate.
- Once most of the liquid is gone, turn off the heat.
- Sprinkle with fresh lemon juice and add another zest of lemon if you love lemon
- If you want gratingn cheese on your artichoke hearts you add it now.
- Serve warm and refrigerate leftovers.