Crockpot Artichokes
  • CourseSide Dishes
  • CuisineGluten-Free, Slow Cooker, Vegetarian
  • 3 artichoke
  • white wine
  • lemon juice
  • olive oil
  • salt
  • garlic
  1. Rinse Artichokes with water.
  2. Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
  3. Trim top inch off artichoke; heart will be exposed.
  4. Rub halved lemon over exposed artichoke heart to prevent browning.
  5. Open up petals to spread apart the artichoke & better expose the heart.
  6. place artichokes into crock pot & squeeze lemon juice evenly over the top.
  7. Drizzle olive oil over artichokes.
  8. Salt artichokes & top with garlic.
  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.
  10. Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours—remember, I used jumbos!)
Recipe Notes

Depending on size, you can cook several artichokes at the same time with this crock pot method. I used jumbos & could fit 3 in my Crock-Pot.