This recipe was written by Stephanie Searor, MS RD LDN
Equipment
- Sous vide machine – our current favorites are the Anova or the Joule.
- Container – optional but useful for larger cuts or better water circulation. A large, sturdy container or a deep pot works well.
- Vacuum sealer and bags, or heavy-duty freezer Ziploc bags. If you use a Ziploc bag, use the water displacement method to remove air.
We often reach for our sous vide circulator to make perfect steaks and proteins, but vegetables are equally well suited to sous vide cooking. The gentle, consistent temperature cooks vegetables evenly without turning them mushy and preserves their natural flavors and textures.
Artichokes are an especially rewarding vegetable to prepare sous vide. Botanically a type of thistle, artichokes are common in Mediterranean cooking and are frequently found jarred or canned. While spinach artichoke dip is a popular preparation, fresh artichokes offer many more possibilities when cooked simply and thoughtfully.
This recipe features sous vide artichokes tossed with garlic, olive oil, and lemon, then finished under high heat with Parmesan for a crisp, golden top. They work beautifully as an appetizer or chopped and mixed with pasta for a more substantial main course.
How to clean an artichoke
- Remove any small or dry outer leaves around the base of the artichoke.
- Trim the sharp tips from the top third of the leaves with a sharp knife or kitchen shears.
- Cut off the stem so the artichoke sits flat, and trim the very top to create an even surface.
- Slice the artichoke in half lengthwise and rinse well under cool running water to remove any debris between the leaves. The artichoke is now ready to cook.
Garlicky Sous Vide Artichokes
Serves 4
Ingredients:
- 4 artichokes, cleaned and halved
- ½ cup extra virgin olive oil
- 10 garlic cloves, roughly chopped
- Zest and juice from two lemons
- Salt and black pepper, to taste
- 4 tablespoons freshly grated Parmesan cheese
Instructions:
- Set up the sous vide bath: fill a container or pot with enough water to fully submerge the artichokes. Attach the circulator and set it to 180°F (82°C).
- While the water heats, combine the artichoke halves with the olive oil, lemon juice and zest, chopped garlic, and a pinch of salt and pepper. Arrange the halves in a vacuum bag or heavy-duty zip-top bag. Remove the air using a vacuum sealer or the water displacement method and seal.
- When the bath reaches temperature, submerge the sealed bag of artichokes. Use a weight such as a plate or a jar of water if needed to keep the bag fully submerged. Cook for 2 hours.
- After cooking, carefully remove the artichokes from the bag and transfer them to a baking sheet. Reserve the cooking liquid from the bag for finishing and serving.
- Sprinkle the artichokes with the grated Parmesan and place them under a hot broiler for several minutes, until the cheese is browned and the edges of the artichokes develop a slight char.
- Arrange the finished artichokes on a serving platter and drizzle with some of the reserved cooking liquid for extra flavor.
- Serve with grilled crusty bread, toss chopped artichokes with angel hair pasta, or pair with creamy polenta to elevate the dish.