Lemon Artichoke Summer Vegetable Skillet

This Lemon Artichoke Summer Vegetable Skillet is bursting with summer flavors! Made with onions, yellow squash, garlic, mushrooms, cherry tomatoes, marinated artichokes, lemon slices, mozzarella cheese and topped with corn and basil. It’s best served hot out of the oven with olive oil toasted bread and takes just 20 minutes!

Lemon Artichoke Summer Vegetable Skillet

I love, Love, LOVE cooking in my cast iron skillet. But a lot of my go-to dinner skillet recipes, like this Sun-dried Tomato and Mushroom Chicken Thigh Skillet are heavier, winter-time comfort food. So I created this Lemon Artichoke Summer Vegetable Skillet to be my go-to summer friendly skillet dinner and I think it will be yours too!

Lemon Artichoke Summer Vegetable Skillet

A few reasons why I love cooking with a cast iron skillet:

Flavor – Cast Iron retains heat and distributes it evenly, helping cook your food uniformly and locking in flavor. I never worry that my dish is going to come out dry or bland!

Versatility – A cast iron skillet can go from stovetop to oven. For example, in this recipe we finish the skillet off until the broiler to quickly melt and brown the cheese!

Ease – It’s easy to use and easy to clean. Clean up is an absolute breeze with a well seasoned cast iron skillet – just very hot water will do the job! Be careful not to clean your skillet with soap, if anything is stuck you can use a stiff brush to scrub it off.

Lemon Artichoke Summer Vegetable Skillet with Toasted Bread

What goes into this Lemon Artichoke Summer Vegetable Skillet

This skillet is made with:

white onion

yellow squash

garlic

baby bella mushrooms

cherry tomatoes

marinated artichoke hearts (including the marinade!)

All of that gets sautéd in the skillet and then topped with mozzarella cheese and lemon slices

Then it’s popped under the broiler to melt and brown the cheese

The final step is to add some fresh corn cut straight from the cob (either boiled or grilled) and a handful of fresh basil

The skillet should be serve immediately so that the cheese is nice and melty! It’s best to serve is with toasted bread to soak up all the delicious summer flavors! Mmmmmmm, yummy!

Skillet Dinner

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Lemon Artichoke Summer Vegetable Skillet


  • Author: Sprinkles & Sea Salt
  • Total Time: 20 minutes

Description

This Lemon Artichoke Summer Vegetable Skillet is bursting with summer flavors! Made with onions, yellow squash, garlic, mushrooms, cherry tomatoes, marinated artichokes, lemon slices, mozzarella cheese and topped with corn and basil. It’s best served hot out of the oven with olive oil toasted bread! 


Scale

Ingredients

2 tbsp olive oil

46 slices sour dough or french bread

2 tbsp unsalted butter

1 cup white onion, diced

1/2 tsp salt

1/2 tsp dried basil

1 large yellow squash, sliced

4 cloves garlic, crushed

2 tbsp lemon juice

8oz baby portobello mushrooms, halved

4oz cherry tomatoes, halved

8oz marinated artichoke hearts

8oz mozzarella cheese

1 lemon, sliced

2 ears of corn, boiled or grilled and cut off the cob

handful of fresh basil


Instructions

Add the olive oil to a 12-inch cast iron skillet and heat over medium heat

Add the slices of bread and swirl them around in the olive oil to coat, toast on both sides for 3-5 minutes until golden brown, set aside

Melt the butter in the skillet

Add the onion, sauté

Add the salt and dried basil, continue to sauté 2-3 more minutes until the onions start to cook down

Add the squash slices, spread them evenly around the skillet, sauté for a few minutes on each side

Add the garlic and lemon juice, sauté 1-2 minutes

Add the mushrooms, toss to evenly distribute, sauté about 2 minutes

Add the cherry tomatoes and distribute evenly around the skillet

Pour in the jar of marinated artichokes, including the marinade, stir to incorporate

Turn your oven on broil

Top with the mozzarella cheese and lemon slices

Carefully transfer the skillet to the oven

Broil for about 5 minutes, checking every 2-3 minutes until the cheese is melted and starting to brown*

Remove skillet from the oven

Top with the corn and basil

Serve immediately with the toasted bread


Notes

*Be careful not to let the cheese or any of the vegetables burn

  • Category: dinner
  • Method: cast iron skillet
  • Cuisine: vegetarian

Keywords: #summerskillet, #skilletdinners, #vegetableskillet

If you make this Lemon Artichoke Summer Vegetable Skillet, let me know how you like it! Leave a comment here and/or give it a star rating! If you snap a photo I’d love to see it – share it with me over on Instagram, tag me @sprinklesandseasalt!

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Lemon Artichoke Summer Vegetable Skillet

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