Artichoke Lemon Ramen
Artichokes are one of those vegetables that feel unnecessarily complicated until you realize you can just buy the jarred hearts and skip the whole hour-long process of steaming and peeling fresh ones. The jarred kind are tender and briny, and when you pair them with lemon in a light broth, they taste like something you'd eat on a Mediterranean island while pretending to be the kind of person who takes long lunches. The lemon adds brightness and acidity that cuts through the artichoke's richness, and the ramen noodles soak up all those sunny flavors without getting heavy. It's light, it's fresh, and it's the kind of dish that makes you feel healthy and indulgent at the same time. Make this when you want something that tastes like spring, even if it's the middle of winter and you haven't seen the sun in weeks.
Lemon cuts the brine—artichoke hearts bloom in steam—sun bleeds into broth.
Let Me Tell You...
I've never successfully cooked a fresh artichoke, and at this point, I'm not sure I ever will.
I tried once, following a recipe that involved steaming it for forty minutes and then pulling the leaves off one by one to scrape the flesh with my teeth like some kind of medieval torture ritual.
By the time I got to the heart, I was so annoyed that I didn't even enjoy it, and I swore I'd never put myself through that again.
Jarred artichoke hearts, on the other hand, are a gift from the culinary gods.
They're already cooked, already tender, and they come packed in brine or oil that adds flavor instead of requiring an hour of your life you'll never get back.
A quick rinse under cold water balances the salt. I started using jarred artichoke hearts in pasta, salads, and basically anything that needed a vegetable that wasn't boring.
One night, I had a jar sitting in my fridge and half a lemon that was starting to look sad, so I decided to throw them together and see what happened.
I sliced the artichoke hearts into quarters, squeezed the lemon over them, and tossed them in a pan with some garlic and olive oil.
The whole kitchen smelled like a Greek island I've never been to, and I immediately knew I was onto something good.
I had ramen noodles in the pantry, because I always have ramen noodles, and I figured they'd work just as well as pasta for this kind of dish.
I made a quick broth with vegetable stock, more lemon juice, and a splash of white wine because I had an open bottle and wine makes everything better.
The broth simmered while I cooked the noodles, and when I ladled it over the top, it turned into this light, bright bowl that looked like something you'd order at a restaurant with linen napkins and waiters who judge your wine choices.
I topped the bowl with the sautéed artichokes, a few thin lemon slices, and some fresh dill because dill and lemon are best friends and I'm not going to argue with that.
The first bite was clean and refreshing, with the lemon cutting through the briny artichokes and the noodles providing just enough substance to make it feel like a real meal.
It wasn't heavy, but it wasn't a salad pretending to be dinner either.
It was exactly what I wanted: bright, light, and proof that you don't need to spend an hour wrestling with a fresh artichoke to make something that tastes like the Mediterranean.
Ingredients
- 2 packages ramen noodles (discard seasoning packets)
- 1 jar (14 oz) marinated artichoke hearts, drained and quartered
- 4 cups vegetable broth (preferably low-sodium)
- 1/4 cup dry white wine
- 3 tablespoons fresh lemon juice (about 1.5 lemons)
- 2 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons fresh dill, chopped (plus extra for garnish)
- 1/4 cup grated Parmesan cheese
- 1 lemon, thinly sliced
- Salt and black pepper, to taste
- Lemon wedges, for serving
Preparation
- Heat the olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Add the quartered artichoke hearts and cook for 3-4 minutes, stirring occasionally, until lightly golden and warmed through. Remove from heat and set aside.
- In a medium pot, combine the vegetable broth and white wine. Bring to a gentle simmer over medium heat and cook for 5 minutes to let the flavors meld. Stir in the lemon juice and half of the chopped dill. Taste and adjust seasoning with salt and black pepper as needed.
- While the broth simmers, cook the ramen noodles according to package instructions until just tender. Drain and set aside.
- Divide the cooked ramen noodles between two serving bowls. Ladle the hot lemon broth over the noodles.
- Top each bowl with the sautéed artichoke hearts, thin lemon slices, remaining fresh dill, and grated Parmesan cheese.
- Serve immediately with lemon wedges on the side for squeezing over the bowl.