In a recent post on prepping artichokes, reader cmcinnyc wondered whether artichokes could be steamed in the slow cooker. We were totally intrigued by this idea, since we often don't think to make artichokes, but if we had the option to put them in the slow cooker in the morning maybe we would more often!
How To Cook Artichokes in the Slow Cooker
So we turned to our favorite slow cooker book Not Your Mother's Slow Cooker Cookbook, an excellent and fresh compendium of recipes for just about everything you could think to cook (and a lot you wouldn't, too) in your slow cooker.
Here's how you cook artichokes in your slow cooker.
1. Clean and prep the artichokes. Refer to this video for an absolutely fabulous quick tutorial and explanation of artichoke anatomy and prepping. I don't often take the time to watch videos online; I'd rather have a slideshow or just text. But this video is very worthwhile. Highly recommended! I especially liked how Michelle recommended saving all the cut leaves and scraps like my big pile above to make a broth or soup.
With these artichokes I was in a hurry, so I opted not to clean out the choke; I didn't even trim all the leaves. A lot of them weren't very spiny anyhow.
2. Put the artichokes in the slow cooker with liquid. I put the artichokes stem-side down in my big slow cooker and sprinkled them with a little salt, pepper, and fresh-squeezed lemon. Then I poured over about 2 cups of water (adjust to the size of your slow cooker; you may need a little less) and a drizzle of olive oil. Oh, and three smashed cloves of garlic went in too. You could add herbs; rosemary and thyme would be lovely.
3. Cook on low for 6 hours or until the leaves can be easily pulled away. The final cooking time will depend on the actual heat of your slow cooker and the size of the artichokes. The large ones took nearly 7 hours, which may have been because I didn't pull out the choke. But the small one I put in was actually done in about 4 hours.
When the artichokes are finished you can use the heart for all kinds of good things, or just eat it straight. Scrape the flesh off the leaves with your teeth, dipping each one into garlic butter sauce or something else yummy.
Overall, as other readers pointed out in that earlier post, it really doesn't take long to boil an artichoke. The real benefit to this method and making the artichokes in the slow cooker is the psychological pleasure of coming home after a long day to a fresh-steamed artichoke all ready to eat. Also, the cooking process makes the house smell wonderful! It's a fresh, spring-like way to put that slow cooker to use.
What's your favorite way to eat an artichoke?
Related: Recipe: Stuffed Artichokes
(Images: Faith Durand)
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Ingredients - Vegetables, Tips & Techniques, Spring, Fall, how to, slow cooker, CrockPot, artichokeRelated Links
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microwaving works great. just prep, put them in a dish deep enough to hold them. add a little water--- with some lemon juice if you'd like, cover and cook 10 minutes or so until they are done.
view saltfeld's profile
i put them in a pressure cooker with lemon, olive oil, salt, pepper and a little water. they cook quickly and are totally infused with flavor in less than 15 minutes!
view darlingash's profile
Thanks! I am going to try this, and saltfeld's microwave technique too (I don't own a pressure cooker).
view cmcinnyc's profile
such lovely pictures! I don't know the first thing about artichokes but I think this is going to be my introduction. Thank you!
view gourmandizzy's profile
Oregano is a good herb to add to the steaming liquid. And mayo is my dip of choice!
view mdorothy's profile
I picked up two beauties this morning at the farmers market and plan to give this method a try this week. Thank you.
view rosebud's profile
I don't get the reasoning behind using a slow cooker - we're not talking about dried beans or brisket here. Artichokes take just about as long to cook as mature broccoli or kale. You put them in a pot half-filled with water and a fistful of salt, let them boil for 15-20 minutes (until the outer leaves are easily pulled off), drain, eat. If you need an instant artichoke meal, cook them ahead of time, refrigerate and microwave. Simple simple simple. I like both melted butter (preferably with garlic) and mayonnaise.
view pingarina's profile
Don't boil! That loses the vitamins (unless you use the broth) and the flavor. Steam! Prep as usual -trim the tops, and I usually steam them upside down (stems on top). Quicker and tastier than boiling. I don't see why you would slow cook artichokes when you can steam them in 20-40 min. Also mayo mixed w/ crushed garlic & cracked black pepper is my favorite dipper, but I use a mixture of mayo/ketchup/Worcestershire sauce if I wanna get old school. I eat artichokes at least once a week, spoiled out here in the bay area.
view SmlHse's profile
From:http://www.oceanmist.com/products/artichokes/artichokeprep.aspx
Steaming Artichokes
Steaming an Artichoke is the ideal cooking method for maintaining the high-nutrient content for which an Artichoke is known.
Boiling Artichokes
Boiling Artichokes is a customary way of cooking Artichokes. However, boiling also extracts the most levels of healthy nutrients from the Artichoke when compared to any other cooking method. Hence, it is no longer considered to be the preferred option.
view SmlHse's profile