Why You’ll Love Garlic and Herb Sautéed Artichokes Recipe

Simple ingredients and minimal prep make it perfect for busy weeknights.

Garlic, lemon, and fresh herbs create bright, layered flavors.

Tender artichokes with golden-browned edges are delicious on their own or alongside proteins and grains.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
• frozen artichoke hearts, thawed
• olive oil
• shallot or yellow onion
• garlic
• salt
• black pepper
• lemon juice
• unsalted butter
• fresh herbs (such as parsley, basil, tarragon, or chives)

Directions

Pat the thawed artichokes dry with paper towels and trim any rough leaf tips with kitchen shears.
Heat the olive oil in a large sauté pan over medium‑high heat. Add the chopped shallot or onion and cook until golden, about 2 minutes.
Add the garlic and cook until fragrant, about 30 seconds; be careful not to let it burn.
Add the artichokes, salt, and pepper. Cook, tossing occasionally, until heated through and lightly browned, 3–4 minutes.
Remove the pan from heat and stir in the lemon juice.
Fold in the cold butter and fresh herbs, letting the residual heat melt the butter into the artichokes.
Serve immediately.

Servings and timing

Serves about 4 as a side dish.
Prep time: 5 minutes
Cook time: 10 minutes
Total time: approximately 15 minutes

Variations

Add a pinch of red pepper flakes for a little heat.
Substitute lemon juice with white wine or balsamic vinegar for a twist.
Use marinated artichoke hearts for extra flavor (rinse and pat dry before cooking).
Toss in some grated Parmesan or crumbled feta at the end for a cheesy finish.
Add toasted pine nuts or slivered almonds for a bit of crunch.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days.
Reheat gently in a skillet over low heat or in the microwave on medium power until just hot.

FAQs

How do I prepare frozen artichoke hearts for cooking?

Thaw them fully, pat dry with paper towels to remove surface moisture, and trim any remaining tough leaf tips with kitchen shears.

Can I use fresh artichokes instead of frozen?

Yes, but fresh artichokes require trimming, removing the choke, and cooking longer before sautéing.

What herbs work best in this recipe?

Parsley, basil, tarragon, or chives all pair beautifully with lemon and garlic.

Is this recipe gluten‑free?

Yes, this dish is naturally gluten‑free when using the listed ingredients.

Can I make this vegan?

Replace butter with a plant‑based alternative or extra olive oil; it will still be flavorful.

What should I serve with garlic and herb sautéed artichokes?

They make a great side for grilled fish, roasted chicken, or tossed into pasta.

Can I add other vegetables?

Yes — sautéed mushrooms, spinach, or cherry tomatoes can complement the artichokes.

How do I prevent garlic from burning?

Add garlic after the shallot is lightly golden, and lower heat if it begins to brown too quickly.

Are artichoke hearts already cooked?

Frozen artichoke hearts are typically pre‑cooked; sautéing warms and flavors them.

Why do we pat the artichokes dry?

Removing moisture helps them brown instead of steam in the pan.

Conclusion

Garlic and Herb Sautéed Artichokes are an easy side dish that highlights the rich, earthy flavor of artichokes with bright lemon, aromatic herbs, and savory garlic. With minimal ingredients and a fast cook time, this recipe brings restaurant‑quality taste to your table any night of the week.