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!
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!
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.
What goes into this Lemon Artichoke Summer Vegetable Skillet
This skillet is made with:
baby bella mushrooms
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!
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!
2 tbsp olive oil
4–6 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
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
*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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