Crockpot Artichokes
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!
Ingredients:
- 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
- Salt
- 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
STEP 1:
Rinse artichokes with water.
STEP 2:
Trim artichoke stem. While it is an edible part of the vegetable, it must be trimmed short for this method.
STEP 3:
Trim the top inch off artichoke. The 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 and better expose the heart.
STEP 6:
Place artichokes into crock pot and squeeze lemon juice evenly over the top.
STEP 7:
Drizzle olive oil over artichokes.
STEP 8:
Salt artichokes and top with 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!)
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.
Crockpot Artichokes
Ingredients
- 3 artichoke
- white wine
- lemon juice
- olive oil
- salt
- garlic
Instructions
- 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!)
Notes
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!
xoxo Lori
I dip the leaves and a vinegarett. I make it with oil, vinegar, salt, pepper, garlic powder(or fresh minced) and a little bit of sugar. Make it when you start cooking your chokes. The flavors will really pop when its time to start dipping!
I have also made it with Italian breadcrumbs, fresh minced garlic, Parmesan cheese and enough plain yogurt to make it moist, but still crumbly, mixture. Open the leaves up and stuff it with the breading. Cook as normal. Very yummy!
I boil mine with red pepper flakes, crushed garlic, and Italian seasoning for around an hour for jumbos, then dip the leaves in butter with some mayo and garlic seasoning. But may have to try them in the crock sometime.
I am trying this recipe as I speak… very excited, I absolutely love artichokes. I usually just steam them and dip the leaves in light butter.
I think I’m gonna be in heaven, especially since no one else likes artichokes at my house so I can eat them ALL!
We love artichokes, eat them every other week. In the summer, one large is a meal, with a fruit chaser. So refreshing and healthy. i cannot wait to try to crock pot them. I crockpot anything i can to avoid heating my kitchen in the summer. It’s over 100 outside, so that’s where I put my crockpot….on the patio serving ledge! Drives the neighborhood wild wondering what I’m cooking each day. Thanks for the great recipe
I add bread crumbs with Parmesan cheese to them sprinkled on top and as they cook the mixture will coat the leaves and add extra yum to every bite..u must spread the leaves open allowing space for bread crumb mixture!!! For dipping…mayo with fresh minced garlic
Wow- I never thought to cook artichokes in a crock pot…such a great idea! Definitely my most under-utilized tool in the kitchen.
I am hosting an artichoke-themed linky party this week as part of our Fresh Produce Tuesday series at 2 Sisters 2 Cities. I would love it if you linked this recipe up to share this idea with our readers!
-m
This might be good if you like it
So . . . if I cook them that way, then how do we eat them? Is the entire vegetable edible? When I was a kid I remember our Italian neighbors taught us to scrape the soft, cooked part off each leaf, but the leaves themselves were not edible, or so I thought. The recipe sounds delicious.
You’re correct Brenda! The heart in the center is the edible part of the artichoke. It will easily scoop out of the crock pot artichokes. For more ideas on how to prepare & use fresh artichokes, please visit http://www.oceanmist.com/ – Ocean Mist is our artichoke vendor at Indy Fruit & they have an awesome website with TONS of recipes. I actually got this crock pot recipe from their website. THANK YOU for following along & let me know how you like the chokes! xoxo
You can also scrape the “meat” of off the outer leaves with your teeth. We like to dip them in butter out a mayo out aiolo.
Wasabi mayo for the leaves!
Very cool! I will have to try this. Do you have to take the fuzzy choke thingy out, or with cooking does it cook down out of the way? Thanks for a great new recipe.
You have to remove the choke. Cut it in half and then quarters it the fuzzy part above the meat.
love this recipe!!! do most grocery stores have fresh artichokes? i have never looked b/c I never knew what to do with them 🙂 thank you, Produce MOM! and, I know why you like this recipe (.. other than how good they are for you).. WINE!! DUH!! 😉