How do you cook perfect artichokes in the slow cooker? If you’re wondering, you’re in the right place. This method is easy and always has consistent results.
Artichoke season is just starting (it goes from March to May) and so I’ve been getting them in my box from Blue Basket Organics. The traditional way to prepare artichokes is boiling in water but every time I prep them using this method I end up over or under cooking. It’s so easy to think they’re done and then once you start eating to realize the opposite.
Anyways, enough about artichokes….It’s full blown winter here in Reno now. The snow just keeps coming – we just had a big storm and another one is supposed to come in next week. I’m totally loving it. A week ago it felt like spring and now it’s actually winter. Curl up with some pizza & perfect artichokes in the slow cooker for an easy weeknight meal. Cheers!
How to cook perfect artichokes in the slow cooker every time! These artichokes are Whole 30 compliant, Paleo, Gluten-Free and Dairy-Free!
- 4 artichokes, trimmed
- 1 lemon, cut in half
- 2 tbsp extra virgin olive oil [EVOO]
- 2 cloves garlic, minced
- salt, to taste
- 1/4 cup chicken stock
Rinse Artichokes with water. Trim artichoke stem so 1 inch remains and then cut off top inch of artichoke so heart is slightly showing
Place into slow cooker with tops pointing up using ramekins to prop them up, if necessary. Pull apart the petals to open up the artichoke
Squeeze lemon evenly over artichokes. Then drizzle olive oil over artichokes and sprinkle garlic and salt.
Pour approximately 1/4 cup of chicken stock into bottom of crock pot. Add water until there is 1 inch of liquid in the slow cooker, don't worry about covering the bottom of the artichokes with water
Cover & cook on low for 4 - 6 hours (smaller artichokes will cook faster)