Vegan Artichokes with Lemon, Thyme, and Garlic

March 2, 2015

Here is a tasty vegan recipe – goes great as a side dish or can be eaten as a main course.  I prefer to use fresh artichoke hearts, but if you’re in a hurry, you can buy them canned.  Just remember – fresh is ALWAYS healthier and better tasting!


  • 2 Tablespoons
    Olive oil
  • 1
    Garlic clove (chopped)
  • Juice and zest of one lemon
  • 8-12
    Artichoke hearts (quartered)
  • 1
    Small handful of fresh thyme leaves
  • 3 Ounces
    White wine
  • Salt and black pepper
  • 1 Tablespoon
    Vegan butter (heaped)


  1. Put the olive oil and garlic into a hot casserole-type pan. Allow to soften but not to color. Add the lemon zest, and then add the artichoke hearts and toss with salt. Cook over a gentle heat so that the ingredients are sizzling but not burning or coloring.

  2. Squeeze the juice from the lemon, add the thyme, and allow to cook for about 3 minutes, until all the moisture from the pan has evaporated. Add the wine, place a lid on top and allow the artichokes to simmer for about 10 minutes or until tender. Add the butter and swirl it all together. Serve immediately after seasoning again with salt and pepper if necessary.


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