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Roasted Artichoke Lemon Garlic Skillet

This roasted artichoke lemon garlic skillet is a fresh and satisfying dish with a bold flavor profile, perfect for family dinners or cozy weeknight meals.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Side Dish, Vegetarian
Cuisine: American, Mediterranean
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 pieces large fresh globe artichokes, trimmed and halved, choke removed Choose artichokes that feel heavy for their size.
  • 4 tbsp extra-virgin olive oil, divided
  • 4 cloves garlic, thinly sliced Watch garlic closely to avoid bitterness.
  • 1 piece zest and juice of 1 lemon
  • 1/2 tsp kosher salt Add to taste.
  • 1/4 tsp red pepper flakes Can be substituted for black pepper.
  • to taste garnish fresh parsley, chopped For garnishing.

Method
 

Preparation
  1. Trim off the tough outer leaves and stem from each artichoke. Cut each one in half lengthwise and scoop out the fuzzy inner choke.
  2. Fill a large pot with about 1 inch of water and place a steamer basket inside. Place the artichoke halves cut-side down in the basket, cover, and steam for 12 to 15 minutes until tender.
Cooking
  1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until shimmering. Add the steamed artichoke halves cut-side down and cook for 4 to 5 minutes without moving them.
  2. Add the remaining 2 tablespoons of olive oil, sliced garlic, lemon zest, and red pepper flakes to the skillet. Cook for about 1 minute until the garlic is fragrant.
  3. Squeeze the lemon juice over the artichokes and season with salt.
Serving
  1. Transfer to a serving plate or serve directly from the skillet. Garnish with chopped parsley and serve warm.

Notes

For variations, swap parsley with basil or dill, use baby artichokes, or lime instead of lemon. Avoid crowding the skillet to ensure crispness.