Pan-Seared California Artichokes with Lemon-Garlic Butter

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender California artichokes pan-seared and finished with a bright lemon and garlic butter sauce. This Mediterranean-inspired vegetarian recipe, ready in about 40 minutes, pairs California artichokes, lemon juice, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 180 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

  1. Step 1: Prepare 4 medium California artichokes by trimming the stems and removing tough outer leaves. Cut each artichoke in half lengthwise and remove the fuzzy choke with a spoon.
  2. Step 2: Bring a large pot of salted water to a boil with 2 tbsp lemon juice. Add artichokes and simmer for 15 minutes until just tender. Drain and pat dry.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the artichokes cut-side down and sear for 3-4 minutes until golden and crispy on the edges.
  4. Step 4: Flip the artichokes and add 4 tbsp unsalted butter and 4 minced garlic cloves to the skillet. Sauté for 2 minutes, spooning the melted butter and garlic over the artichokes until fragrant and coated.
  5. Step 5: Remove from heat, season with 1 tsp salt, 1/2 tsp black pepper, and 2 tbsp chopped fresh parsley. Drizzle with an additional 1 tbsp lemon juice before serving.

Related recipes