Artichokes - Crockpot - The Produce Mom®

By andreajayros

Ingredients

• Artichokes – depending on size, you can cook several at the same time with this crock pot method. I used jumbos & could fit 3 in my crock pot.
• White Wine- I had my best friend over last night & we polished off the Spanish Verdejo I intended to use… so I used a dry sherry, which I always have on hand & I encourage you to stock sherry in your kitchen as well.
• Fresh Lemon Juice
• Olive Oil
• Salt
• Garlic

Details

Servings 1
Adapted from theproducemom.com

Preparation

Step 1

STEP 1 – Rinse Artichokes with water
STEP 2 – Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short)
STEP 3 – Trim top inch off artichoke; heart will be exposed.
STEP 4 – Rub halved lemon over exposed artichoke heart to prevent browning
STEP 5 – Open up petals to spread apart the artichoke & better expose the heart
STEP 6- place artichokes into crock pot & squeeze lemon juice evenly over the top
STEP 7 – Drizzle Olive Oil over artichokes
STEP 8 – salt artichokes & top with roasted garlic
STEP 9 -pour approximately 1 cup of white wine into bottom of crock pot – add water until there is a 2-inch depth of liquid in the base of the slow cooker.  The bottom 1/4 of the artichoke can be covered in the liquid.
STEP 10 – cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours – remember, I used jumbos!)

Crock pot artichokes are delicious enjoyed “as is” / without adding anything. 
Cooked artichokes store well in ziploc bags in your refrigerator, as well. Yes, you can easily enjoy fresh artichoke hearts all week long by cooking a large batch in the crock pot!