This recipe was written by Stephanie Searor, MS RD LDN
Most of the time we cook using a sous vide circulator, it’s to make the perfect steak or piece of protein. But, did you know that sous vide vegetables are also a great way to use your circulator? The slow cook time ensures that the vegetables are cooked through without becoming mushy, and help to preserve the texture and flavor.
One uncommon vegetable that is delicious when prepared sous-vide style is the artichoke. The artichoke is actually a type of thistle, and is a perennial plant found all over the Mediterranean. They are mostly sold jarred or canned, and most of the time the first thing that comes to mind when talking about artichokes is spinach artichoke dip.
Don’t get me wrong, I love that creamy, rich, thick dip as much as the next person, but there are so many more delicious ways that artichokes can be consumed. So, we created this recipe for sous vide artichokes, tossed with garlic, olive oil, and lemon, then finished under high heat with some Parmesan cheese. They can be a great appetizer, or can be chopped up and tossed with pasta for a filling main dish.
Is the idea of cooking fresh artichokes intimidating? Don’t know where to start?
How to clean an artichoke:
- Pull off all of leaves around the bottom of the artichoke, and any leaves that look dry and sad.
- Using a sharp knife or kitchen shears, cut the tips off of all of the leaves, which is about the top third of the leaf.
- Cut off the bottom stem and the top of the artichoke so that they have a flat top.
- Cut the artichoke in half lengthwise, and give them a good rinse under cool running water. Now you’re ready to cook!
Garlicky Sous Vide Artichokes
- 4 artichokes, cleaned and halved
- ½ cup extra virgin olive oil
- 10 garlic cloves, roughly chopped
- zest and juice from two lemons
- salt and pepper to taste
- 4 tablespoons freshly grated Parmesan cheese
- Prepare the sous vide bath; fill a cooking vessel with enough water to full submerge the artichokes. Attach the circulator and set the temperature to 180 degrees Fahrenheit.
- While the water is heating, toss the artichokes with the olive oil, lemon juice & zest, garlic, and salt and pepper. Place the eight halves into a zip-top bag or sous vide bag, Remove the air and seal with vacuum sealer.
- When the water is ready, submerge the artichokes in their bag (you might need to use something to weigh them down, like a plate or mason jar full of water. Cook for two hours.
- Once the artichokes are finished cooking, transfer the artichoke halves to a baking sheet. Save the liquid!
- Top the artichokes with the Parmesan cheese, then broil for several minutes on high until the cheese is browned and the artichokes are a tiny bit charred.
- Arrange the artichokes on a serving platter and drizzle with the liquid that was left in the bag.
- For serving; grilled crusty bread, angel hair pasta, or creamy Polenta would all help to kick this dish up another level (or two).