The Easiest Way to Make Artichokes Takes Just 15 Minutes

My love affair with artichokes spans decades. My Seattle-born mom used to bribe the produce manager at the Piggly Wiggly in my small Midwestern hometown to bring in artichokes just for our family. They were a special treat for us in the frozen tundra of early spring. 

Fast forward 30 years, and I’m still in love with these thorny edible thistles, especially in early spring. My heart flutters a bit when I see them pop up in the markets. They’re tender, deliciously grassy, and buttery—and, frankly, an immense pain to cook. 

To get to the delicious hearts at the center, you have to carefully prune away the tough, thorny outer leaves, scrape out the fuzzy chokes in the center, and continuously rub them with lemon or drop them in a lemon-spiked bath to keep them from oxidizing. Talk about high maintenance! 

This was all until I met my new crush: frozen artichoke heart quarters. At first, I was skeptical. I had tried other prepared artichoke products in the past and had been disappointed. Canned artichokes taste more like the aluminum can than a vegetable, and jarred marinated artichokes are packed in a greasy oil and vinegar mixture that leaves me cold.

Frozen artichoke hearts, on the other hand, are a different story. Treated with nothing but a touch of citric acid to preserve their color, they taste like fresh artichoke hearts because that’s exactly what they are.

I use these buttery little beauties in myriad ways: as part of an antipasto or salad, tossed with pasta for a decadent dinner, folded into a creamy dip, and as a topping for pizzas. But my favorite way to use these handy frozen vegetables is as a quick, no-brainer side dish sautéed in garlicky, herby butter.

Tips for Cooking With Frozen Artichoke Hearts

There are a number of brands of frozen artichoke hearts out there—Trader Joe’s, Whole Foods, and Kroger all carry them in the freezer aisle. I’ve tried them all and my favorites are from Kroger, part of their black label Private Selection line. They are great quality with delicate leaves attached to chunky, tender hearts that are never mushy. 

I go through the bag and use kitchen shears to snip away any leaf tips that might have a scratchy thorn still attached. It’s not 100% necessary, but it’s a textural thing that can bother some of my family members.

I usually forget to defrost frozen artichoke hearts overnight in the fridge, but if they come in microwavable steam-in-the-bag packaging, I usually microwave them for a minute or two to quickly defrost them. A thorough blotting with paper towels dries them off enough so that they’ll brown, not steam, in a sauté pan.

Once they’re thawed and dried, they take just minutes to prepare. They’re already cooked, so you’re just reheating them and adding flavor. It’s so easy that I sometimes pinch myself at my luck in finding frozen artichoke hearts in the freezer aisle. Where have they been all my life?

How To Make My Garlic and Herb Sautéed Artichokes     

To make four servings, you’ll need:

• 1 (12 to 14-ounce) bag frozen artichoke hearts, thawed
• 2 tablespoons olive oil
• 1 small shallot or 1/4 yellow onion, chopped
• 2 cloves garlic, chopped
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 2 tablespoons fresh lemon juice
• 2 tablespoons unsalted butter, thinly sliced and chilled
• 1 tablespoon chopped tender herbs (parsley, basil, tarragon, or chives)

Pat the thawed artichokes dry with paper towels and use kitchen shears to trim away any scratchy leaf tips.

Heat the oil in a large sauté pan over medium-high heat. Add the shallot and sauté until golden brown, about 2 minutes. Add the garlic and cook until fragrant, about 30 seconds. Be careful not to let the garlic burn, turning down the heat if necessary. Add the artichokes, salt, and pepper and cook, tossing occasionally, until the artichokes are heated through and are beginning to brown in places, 3 to 4 minutes.

Remove the pan from the heat, add the lemon juice, and stir gently to combine. The juice will sizzle and partially evaporate in the heat of the pan. Fold in the cold butter and herbs and let stand until the butter is melted, about 1 minute. Serve immediately.

Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in a pan over low heat until piping hot or microwave on 50% power.