These canned artichoke hearts are crazy good cooked in a lemon, olive oil, and white wine butter sauce with tons of garlic! This recipe makes a fantastic party appetizer or elegant side dish.
Do you ever eat something at a restaurant and it’s just so good, you wish you could make it at home? If you’re a food blogger thoughts like these are an everyday thing, if you’re a normal person you’ll just enjoy what you ate and move on.
But eating so many other recipes that I don’t create, gives me a good idea for what I should be making for you guys, call it inspirational research.
I was inspired by ordering artichoke hearts as an appetizer. Usually, I’d never order canned artichoke hearts because they always seem like a lot of work for little reward, but these artichoke hearts were ready to go. No peeling or picking is needed, just slice into them and give them a good swish in extra virgin olive oil and the lemon garlic sauce and they tasted so good!
FAQs about these artichoke hearts in white wine
Canned artichoke hearts keep things simple and they’re perfectly good to use. I like to cut them in half. To enhance the flavor, you can mix it with some olive oil, salt and pepper. This will give it a delicious and savory taste. As a result, they warm up quicker and they’re easier to eat.
I like to serve them on a big platter and let everyone just help themselves to however many they would like. Cook artichokes in olive oil, an easy appetizer you can garnish with a heavy sprinkle of fresh parsley, sliced green onion, and a piece of toasted bread to help mop up the sauce. That’s it, so easy! The simple white wine butter sauce is also perfect for spooning on top of grilled fish or seafood. Keep in mind that the sauce will be on the thin side. So, don’t panic if it doesn’t thicken up too much. It just needs to coat the fresh artichokes to keep this a light and simple appetizer.
Yes! They’re a good source of vitamins K and C and also potassium.
More artichoke recipes
This post has been updated with fresh images.
Artichoke Hearts in a White Wine Garlic Butter Sauce
Ingredients
- 1 tbsp olive oil
- 3 cloves garlic minced
- ½ cup white wine
- 3 tbsp lemon juice
- 6 tbsp butter
- 1 pinch salt
- ¼ tsp freshly ground black pepper
- 2 (14oz) cans artichoke hearts drained and cut in half
- 1 tbsp parsley finely chopped
- ¼ cup green onion thinly sliced
Instructions
- In a medium-sized nonstick pan heat the extra virgin olive oil over a medium heat.
- Add the garlic and stir for a minute making sure not to let the garlic turn brown.
- Add the white wine and simmer for 2-3 minutes to cook off the alcohol.
- Pour in the lemon juice and stir.
- Cut the butter into cubes and add to the pan gradually making sure to whisk constantly.
- Season with salt and pepper.
- Carefully add the artichoke hearts and gently toss in the sauce to warm for about a minute.
- Transfer the fresh artichokes heart and sauce to a serving platter and garnish with the parsley and green onions.
- Serve at once.
This looks fabulous!
Can’t wait to try this! I think I want to double the quantity. Should I just double the recipe?
Hi Miranda! Yes, you can just double the quantity but you’ll need a big platter :)
You know my love for artichokes. SWOOON!
Oh that butter with those hearts! SO GOOD.
That sauce! I’m in love!
I LOVE these artichoke hearts! I put them in any dish I can and serving them with a white wine garlic butter sauce is fabulous!
I usually don’t review anything, but these were great! I also put Nutritional Yeast on top. It was sooooo good! Thanks for sharing!
thanks for the feedback!!
I’ve been making these for a while and created a similar sauce without all of the ingredients listed. Still delicious but can’t wait to make them with all. I am planning to make the sauce to pour over a chicken cordon blue with sliced mushrooms to boot!
Sounds delicious Cindy!!
What is the best wine to use in the recipe? What type of white wine?
Alyssa, I prefer a Chardonnay or a Sauvignon Blanc, not too dry or sweet.
I use dry vermouth
Fabulous! We had the artichokes with steak and some garlic roasted potatoes that I needed to use up. I plan on using this recipe and adding clams to go over angel hair pasta!
Need a little help. I tried this recipe tonight. The flavor was delicious! But my sauce did not turn out creamy like in your photos. My butter just looked like butter versus a creamy thickish sauce. My thoughts on possible errors – cooked wine too long, temp of pan too hot, I used grass fed butter, or I didn’t wish the butter quick enough. What are your suggestions? Thanks!
Hey Erin, a couple of things :) Did you drain the artichokes before adding? A nd did you add the butter gradually while simmering and whisking on a low heat until thickened? If all else fails you can always thicken a sauce with a mixture of 1-1 cornstarch and water mixed together and added to the sauce.For this I’d do maybe a tsp of each.
Can I use frozen hearts instead of the canned hearts?
You could try but frozen hearts might hold too much extra water and turn out soggy
Served this toight for a dinner party of five. Put it on a platter and guests spooned it over their griled swordfish. They raved. Nice recipe. Thanks.
I served it over Cajun sliced salmon. Fabulous combination!
Is there a way to make it vegan? Can you suggest a butter substitute?
Hi Leigh! I’ve always had good luck with Earth Balance substitute
Can I use lime instead of lemon?
Hey Autumn, yes you could
Yum! So many delicious recipes in this roundup. I think one of the lemony-pasta dishes will be first up. I’m also having fish this week, and I think those artichokes would be a great side dish.