📝 About This Recipe
This elegant dish transforms humble artichoke hearts into a gourmet Keto-friendly masterpiece, drawing inspiration from the sun-drenched flavors of the Mediterranean coast. Each tender heart is pan-seared until golden and caramelized, then bathed in a rich, emulsified sauce of grass-fed butter, bright citrus, and aromatic garlic. It is a sophisticated vegetarian option that proves low-carb dining can be deeply indulgent and incredibly vibrant.
🥗 Ingredients
Main Ingredients
- 28 ounces Artichoke hearts (canned or jarred in water, drained and patted very dry)
- 2 tablespoons Extra virgin olive oil (high quality for searing)
- 1/2 teaspoon Sea salt (plus more to taste)
- 1/4 teaspoon Black pepper (freshly cracked)
Lemon Butter Sauce
- 4 tablespoons Unsalted butter (cold, cut into small cubes)
- 3 cloves Garlic (minced very finely)
- 3 tablespoons Fresh lemon juice (from about 1 large lemon)
- 1 tablespoon Lemon zest (freshly grated)
- 2 tablespoons Dry white wine (optional; use vegetable broth for a strict alcohol-free version)
- 1/4 teaspoon Red pepper flakes (for a subtle heat)
Finishing Touches
- 1/4 cup Fresh parsley (flat-leaf Italian variety, chopped)
- 2 tablespoons Parmesan cheese (freshly grated, optional for garnish)
- 1 tablespoon Capers (drained, for a briny pop)
👨🍳 Instructions
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1
Begin by draining the artichoke hearts thoroughly in a colander. Place them on a clean kitchen towel or paper towels and pat them very dry; removing excess moisture is the secret to achieving a beautiful golden crust.
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2
Slice the larger artichoke hearts in half lengthwise, keeping smaller ones whole so they cook evenly.
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3
Heat a large heavy-bottomed skillet or cast-iron pan over medium-high heat. Add the olive oil and swirl to coat the bottom of the pan.
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4
Once the oil is shimmering but not smoking, place the artichoke hearts in the pan in a single layer, cut-side down. Do not crowd the pan; work in batches if necessary.
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5
Sear the artichokes undisturbed for 4-5 minutes until the bottoms are deeply golden brown and slightly crispy. Season with salt and pepper.
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6
Flip the artichokes carefully using tongs and sear the other side for an additional 2-3 minutes. Remove the artichokes from the pan and set them aside on a warm plate.
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7
Lower the heat to medium. In the same pan, add one tablespoon of the butter and the minced garlic. Sauté for 1 minute until fragrant, being careful not to let the garlic burn.
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8
Deglaze the pan by pouring in the white wine (or broth). Use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
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9
Whisk in the lemon juice and red pepper flakes. Allow the liquid to simmer and reduce by half, which should take about 2 minutes.
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10
Reduce the heat to low. Add the remaining cold butter cubes one at a time, whisking constantly. This creates a thick, velvety emulsion rather than just melted oil.
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11
Stir in the capers and the lemon zest to infuse the sauce with brightness.
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12
Return the seared artichokes to the pan. Gently toss them in the lemon butter sauce for 1 minute until they are well-coated and heated through.
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13
Turn off the heat. Sprinkle the fresh parsley over the top and add the grated Parmesan if using.
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14
Transfer to a serving platter and pour any remaining sauce from the pan over the hearts. Serve immediately while the sauce is silky and hot.
💡 Chef's Tips
Ensure the artichokes are bone-dry before searing; moisture causes them to steam rather than brown. Use cold butter when finishing the sauce; the temperature difference helps create a stable, creamy emulsion. If using artichokes jarred in oil, reduce the initial olive oil used for searing and rinse them first to control the flavor profile. Don't skip the lemon zest; it provides the essential aromatic oils that juice alone cannot provide. For a vegan keto version, substitute the butter with a high-quality vegan butter block and omit the Parmesan.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a sparkling mineral water with a twist of lime. Serve alongside grilled protein like salmon or lemon-herb chicken for a complete meal. Use as a sophisticated topping over a bed of sautéed baby spinach or cauliflower rice. Add to a keto antipasto platter with olives, prosciutto, and sharp provolone cheese. Serve as a standalone appetizer with keto-friendly almond flour crackers for dipping in the extra sauce.