Slow-Cooker Braised Artichokes
By Stephanie PixleyPublished on October 16, 2019
Time
8 to 9 hours on low or 5 to 6 hours on high
Yield
Serves 4
Slow cooker size
5 to 7 quarts
Ingredients
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- Using chef's knife, cut off stems so artichokes sit upright, then trim off top quarter of each artichoke. Using kitchen shears, trim off top portion of outer leaves. Toss artichokes with 2 tablespoons lemon juice and oil in bowl, then place right side up in slow cooker. Add ½ cup water, cover, and cook until outer leaves of artichokes pull away easily and tip of paring knife inserted into stem end meets no resistance, 8 to 9 hours on low or 5 to 6 hours on high.
- Microwave remaining 2 tablespoons lemon juice, butter, garlic, and salt in bowl until butter is melted, about 30 seconds. Whisk butter mixture to combine, then divide evenly among 4 serving bowls. Remove artichokes from slow cooker, letting any excess cooking liquid drain back into insert, and place artichokes in bowls with butter. Serve.
Time
8 to 9 hours on low or 5 to 6 hours on highYield
Serves 4Slow cooker size
5 to 7 quartsIngredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
To ensure that we didn't have to prep or cook the artichokes while also getting dinner going, we moved the artichokes to the slow cooker so the leaves could simmer unattended until tender. Prep was easy: We simply trimmed the artichokes and placed them upright in the slow cooker with a little water. Tossing them with a bit of lemon juice and olive oil beforehand helped to preserve their color. For a simple yet boldly flavored dipping sauce, we melted butter with more lemon juice and some minced garlic. If your artichokes are larger than 8 to 10 ounces, strip away another layer or two of the toughest outer leaves. The tender inner leaves, heart, and stem are entirely edible. To eat the tough outer leaves, use your teeth to scrape the flesh out from the underside of each leaf. These artichokes taste great warm or at room temperature.
Before You Begin
You will need an oval slow cooker for this recipe.
Instructions
- Using chef's knife, cut off stems so artichokes sit upright, then trim off top quarter of each artichoke. Using kitchen shears, trim off top portion of outer leaves. Toss artichokes with 2 tablespoons lemon juice and oil in bowl, then place right side up in slow cooker. Add ½ cup water, cover, and cook until outer leaves of artichokes pull away easily and tip of paring knife inserted into stem end meets no resistance, 8 to 9 hours on low or 5 to 6 hours on high.
- Microwave remaining 2 tablespoons lemon juice, butter, garlic, and salt in bowl until butter is melted, about 30 seconds. Whisk butter mixture to combine, then divide evenly among 4 serving bowls. Remove artichokes from slow cooker, letting any excess cooking liquid drain back into insert, and place artichokes in bowls with butter. Serve.
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