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Pan Sautéed Lemon Garlic Artichoke Hearts up close

Pan Sautéed Lemon Garlic Artichoke Hearts

dana vento
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? 
Artichoke Chit Chat

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. 
Prep Time 3 mins
Cook Time 15 mins
Additional Time 1 min
Total Time 19 mins
Course Recipes
Cuisine vegetable
Servings 9


  • 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


  • 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.