This recipe was written by Stephanie Searor, MS RD LDN
Equipment
- Sous vide machine — popular options include the Anova or Joule, both reliable circulators for home use.
- Container — optional but useful for larger cuts or multiple artichokes. A large, sturdy container works well; a deep pot is an acceptable substitute.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If using Ziploc, use the water displacement method to remove air before sealing.
While sous vide is most commonly associated with perfectly cooked steaks and proteins, it also excels with vegetables. Slow, precise cooking preserves texture and concentrates flavor without turning vegetables mushy.
Artichokes are an excellent candidate for sous vide. A member of the thistle family, artichokes are widely cultivated around the Mediterranean and often appear jarred or canned in stores. Beyond the familiar spinach-artichoke dip, fresh artichokes prepared simply can be vibrant, tender, and full of flavor.
This recipe produces garlicky, lemony sous vide artichokes finished with browned Parmesan. They work beautifully as an appetizer or can be chopped and tossed with pasta or served over polenta for a satisfying main course.
How to clean an artichoke
- Remove any small or dry outer leaves near the base.
- Using a sharp knife or kitchen shears, trim the pointed tips from the leaves (about the top third of each leaf).
- Trim off the bottom of the stem and slice the top to create a flat surface.
- Cut the artichoke in half lengthwise and rinse thoroughly under cool running water to remove any debris between the leaves. The artichokes are now ready to cook.
Garlicky Sous Vide Artichokes
Serves 4
Ingredients:
- 4 fresh artichokes, cleaned and halved
- ½ cup extra-virgin olive oil
- 10 cloves garlic, roughly chopped
- Zest and juice of 2 lemons
- Salt and freshly ground black pepper, to taste
- 4 tablespoons freshly grated Parmesan cheese
Instructions:
- Fill a suitable cooking vessel with enough water to fully submerge the artichokes. Attach your sous vide circulator and set it to 180°F (82°C).
- In a bowl, toss the artichoke halves with the olive oil, chopped garlic, lemon zest and juice, and salt and pepper. Arrange the artichoke halves in a vacuum bag or a heavy-duty zip-top bag in a single layer if possible.
- Remove the air and seal the bag using a vacuum sealer, or use the water displacement method with a zip-top bag to push out air before sealing.
- When the bath reaches temperature, submerge the sealed bag. Use a weight if needed (a plate or jar works) to keep the artichokes fully underwater. Cook for 2 hours.
- Carefully remove the bag from the water and transfer the artichoke halves to a baking sheet, reserving the cooking liquid from the bag for serving.
- Sprinkle the artichokes with the grated Parmesan and place them under a hot broiler for a few minutes until the cheese is golden and the edges develop a slight char. Watch closely to avoid burning.
- Arrange the artichokes on a serving platter and drizzle with some of the reserved cooking liquid for added flavor and moisture.
- Serve warm. These artichokes pair beautifully with grilled crusty bread, tossed with angel hair pasta, or served over creamy polenta to turn them into a heartier dish.