Serve alongside grilled chicken or on top of a bowl of fresh greens with a tangy vinaigrette.
Thinly slice the garlic. Zest and juice the lemon.
Heat the oil in a large skillet over high heat. Add the artichokes and cook undisturbed until golden on one side, 3-4 minutes.
Add the beans and sliced garlic, reduce heat to medium, cover, and steam for 3-5 minutes, until beans are al dente. Toss with the lemon zest and capers, and salt to taste.
Just before serving, drizzle with 1-2 tsps of the lemon juice and additional oil, if desired. Serve warm and enjoy!