Lemon Garlic Artichoke Hearts
Artichokes are perhaps one of the most overlooked vegetable options out there.
We’ve all heard those awful stories about the hairs on artichokes.
Then of course artichokes are a bit harder to clean.
Personally, though, I’ve eaten artichokes, and artichoke hearts my whole life.
Pan Sautéed Lemon Garlic Artichoke Hearts is just one recipe I use regularly.
Steamed artichokes in my Instant Pot, are perfection.
Artichoke salads, baked artichokes, artichoke dip, and so many other recipes are the kinds I cycle through monthly.
One of my favorite finds in one of my favorite retailers is frozen artichoke hearts.
In fact, they inspire me to cook more artichoke dishes than I ever have.
Why not?
They are freshly frozen, with no additives and are the hearts which are the meatiest part of an artichoke.
Basically, other than cooking these artichoke hearts there is no other hard labor required.
No cleaning, or taking out those naughty and tricky artichoke hairs.
Now that I have shared all that information, I am sure you want to learn how to make lemon garlic artichoke hearts right?
Lemon Garlic Artichoke Hearts
Artichokes are high in fiber and contribute wonderful vitamins, minerals, and antioxidants to a diet.
Low fat and perfect for so many healthy-eating lifestyles.
Artichokes are often suggested as a veggie for those that want to have a cleaner liver as they detoxify.
Don’t believe me? Read all about this here!
However, along with all the good, artichokes actually have 2 glitches and both can be avoided if you understand they exist.
First, they are definitely an emission maker.
Plain and simple, so make sure you are either going someplace loud or you have a farty friend to eat them with!
Artichokes come with a 2nd issue referred to as the Hairy Choke.
These ‘hair-like’ fuzzies can absolutely create a choking situation if consumed.
However, there are a few artichokes that can be eaten in their entirety without fear of choke hair.
Those artichokes are baby artichokes.
Leaves and Stem, Just No Choking Hair!
The leaves, when cooked, or steamed or baked, are nothing short of amazing.
Artichokes stems are also delicious and fibrous as well.
However, the bags of frozen artichoke hearts available at Trader Joe’s are the perfect solution.
Never worry about hairs you have the artichoke heart which is a bag filled with the ‘meat and potatoes’ of an artichoke if you will!
I simply take them out of the bag and cook them in a pan, on my stovetop.
In fact, the recipe I am sharing with you is one my Gramma Santa used to make regularly.
Instead of having to clean them all by hand as she did, and cook them to get to the heart, I am buying them.
There’s nothing in these frozen artichokes but great fiber!
Garlic and Olive Oil Will Be Your Bestie When You Prepare Lemon Garlic Artichoke Hearts
Use Extra Virgin Oil Oil and Freshly peeled and sliced garlic cloves.
Don’t skimp on freshly milled pepper, it makes the dish complete!
Want The Recipe for Pan Sautéed Lemon Garlic Artichoke Hearts? ⇓
Pan Sautéed Lemon Garlic Artichoke Hearts
Artichokes are high in fiber and contribute wonderful vitamins, minerals, and antioxidants to a diet. Low fat and perfect for so many healthy-eating lifestyles. Artichokes are often suggested as a veggie for those that want to have a cleaner liver as they detoxify. Don't believe me? Read all about this here! However, along with all the good, artichokes actually have 2 glitches and both can be avoided if you understand they exist.
Ingredients
- 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
- Freshly Milled Mediterranean Sea Salt To Taste
- 2 Tablespoons of Lemon Freshly Squeezed
Instructions
- In a large bowl combine artichokes and garlic, as well as a generous sprinkle of freshly milled salt.
- Combine well.
- Put olive oil in a large frying pan.
- Place artichokes and garlic mixture into the pan.
- 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 of cooking)
- 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.
- Serve warm and refrigerate leftovers.
