WHY THIS RECIPE WORKS A slow cooker makes impressive whole braised artichokes accessible. We simply trimmed the artichokes and placed them upright in the slow cooker (5 to 7 quarts) 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. These artichokes are delicious warm or at room temperature.
Serves 4
TOTAL TIME: 8 to 9 hours on low or 5 to 6 hours on high
INGREDIENTS
- 4 artichokes (8 to 10 ounces each)
- ¼ cup lemon juice (2 lemons)
- 1 tablespoon extra-virgin olive oil
- 6 tablespoons unsalted butter
- 3 garlic cloves, minced
- ¼ teaspoon salt
- ½ cup water
INSTRUCTIONS
- Working with 1 artichoke at a time, cut off stem at base so artichoke sits upright, then cut off top quarter of 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 base 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.
- 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.
