This recipe was written by Stephanie Searor, MS RD LDN
Equipment
- Sous vide machine — popular options include Anova or Joule.
- Container — optional for larger cuts; a sturdy, large container or a deep pot works well.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If using Ziploc, use the water displacement method to remove air before sealing.
While many people use a sous vide circulator to cook perfect steaks and proteins, it also shines for vegetables. The gentle, precise temperature control cooks vegetables through without turning them mushy, preserving texture and flavor.
Artichokes, though less common for sous vide, are excellent when cooked this way. A member of the thistle family and a Mediterranean perennial, artichokes often appear jarred or canned, or in spinach-artichoke dips. But they can be much more versatile and delicious when prepared fresh.
This recipe produces tender, garlicky sous vide artichokes tossed with olive oil and lemon, then finished under high heat with Parmesan for a lightly crisped top. They make a flavorful appetizer or can be chopped and mixed with pasta for a satisfying main course.
How to clean an artichoke
- Remove any loose or dried outer leaves near the base.
- Trim the sharp tips from the top third of each leaf with a sharp knife or kitchen shears.
- Cut 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 trapped dirt. 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 garlic cloves, roughly chopped
- Zest and juice from 2 lemons
- Salt and pepper, to taste
- 4 tablespoons freshly grated Parmesan cheese
Instructions
- Set up the sous vide bath: fill a cooking vessel with enough water to fully submerge the artichokes. Attach the circulator and set it to 180°F (82°C).
- In a bowl, combine the artichoke halves with the olive oil, lemon zest and juice, chopped garlic, and salt and pepper. Place the halves into a vacuum bag or a heavy-duty zip-top bag. Remove the air and seal—use a vacuum sealer if available, or the water displacement method for a Ziploc.
- When the water reaches the target temperature, submerge the sealed bag. If needed, weigh the bag down with a plate or a jar filled with water to keep it fully submerged. Cook for 2 hours.
- After cooking, carefully remove the artichoke halves from the bag and transfer them to a baking sheet. Reserve the cooking liquid from the bag to use as a finishing drizzle.
- Sprinkle the artichokes with the grated Parmesan, then place under a hot broiler for several minutes until the cheese browns and the edges of the artichoke get slightly charred. Watch carefully to avoid burning.
- Arrange the finished artichokes on a platter and drizzle lightly with some of the reserved cooking liquid to enhance flavor and moisture.
- Serve with grilled crusty bread, tossed with angel hair pasta, or alongside creamy polenta for a more substantial dish.