Clean the fiddleheads thoroughly by washing them several times in cold water to get rid of the brown coat some of them have. Steam them for 6 minutes.

Warm the oil in a skillet over medium-high heat. Add the garlic, fiddleheads, and lemon juice. Season with salt and pepper to taste, and sauté, stirring, for 5 to 10 minutes, until the fiddleheads absorb the flavors of the garlic and lemon. Be careful not to overcook. Serve as an accompaniment to meat dishes or as part of this pasta dish.