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!

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
Ocean Mist Farms is considered the supplier of choice at Indianapolis Fruit Company for our fresh artichoke purchases.  Their website is super informative & a great resource for everything you need to know about artichokes!  This Crock Pot recipe is from their website.  Check out the Nutritional Facts for artichokes – we should all eat more of this nutrition all-star!

 

 

 

 

 

 

 

 

 

CROCK POT ARTICHOKES – Recipe compliments of Ocean Mist Farms
STEP 1 – Rinse Artichokes with water

 

 

 

 

 

 

 

 

 

 

STEP 2 – Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short)

 

 

 

 

 

 

 

 

 

 

STEP 3 – Trim top inch off artichoke; 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 & better expose the heart

 

 

 

 

 

 

 

 

 

 

STEP 6- place artichokes into crock pot & squeeze lemon juice evenly over the top

 

 

 

 

 

 

 

 

 

 

STEP 7 – Drizzle Olive Oil over artichokes

 

 

 

 

 

 

 

 

 

 

STEP 8 – salt artichokes & 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.

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 Produce Mom

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