Mar 11, 2012, Updated Mar 08, 2022
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When I first started The Produce Mom blog, I made a quick promise that I would teach everyone how to prepare a fresh artichoke. If you are anything like most people, you have only enjoyed canned artichokes or artichoke dip. And you are missing out! Here is a fool-proof way to steam one of nature’s healthiest vegetables! I absolutely love my crockpot and have been using it for years to make this awesome recipe! Need one of your own? Check it out here!
- Ocean Mist 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
- Garlic- I used Spice World Roasted Garlic
Check out the Nutritional Facts for artichokes – we should all eat more of this nutrition all-star!
How to Cook Crock Pot Artichokes
CROCK POT ARTICHOKES – Recipe compliments of Ocean Mist Farms
Rinse artichokes with water.
Trim artichoke stem. While it is an edible part of the vegetable, it must be trimmed short for this method.
Trim the top inch off artichoke. The heart will be exposed.
Rub halved lemon over exposed artichoke heart to prevent browning.
Open up petals to spread apart the artichoke and better expose the heart.
Place artichokes into crock pot and squeeze lemon juice evenly over the top.
Drizzle olive oil over artichokes.
Salt artichokes and top with garlic.
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.
Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours—remember, I used jumbos!)
Artichokes are finished when a knife can easily slide into the bottom-side stem. Similar concept to inserting a knife into a fully-cooked baked potato.
- 3 artichoke
- white wine
- lemon juice
- olive oil
- Rinse Artichokes with water.
- Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short).
- Trim top inch off artichoke; heart will be exposed.
- Rub halved lemon over exposed artichoke heart to prevent browning.
- Open up petals to spread apart the artichoke & better expose the heart.
- Place artichokes into crock pot & squeeze lemon juice evenly over the top.
- Drizzle olive oil over artichokes.
- Salt artichokes & top with garlic.
- 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.
- Cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours—remember, I used jumbos!)
Nutrition information is automatically calculated, so should only be used as an approximation.
Crock pot artichokes are delicious enjoyed “as is” without adding anything. However, you can spruce up your artichokes with inspiration from the Ocean Mist recipe database. 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!
Chip wants Chicken Parmesan tonight, so I will be adding fresh artichoke hearts to our pasta dinner. Yum! I would love to know how you plan to enjoy your Crock Pot Artichokes!