Slow-cooked artichokes

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  • Author: Judy Barbe


  • 2 artichokes
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • ½ teaspoon salt
  • 1 clove garlic, minced
  • ½ cup white wine or water


  1. Rinse artichokes. Removing the stem allows the artichokes to sit better in the slow cooker. Spread the petals open for seasoning and place directly into the slow cooker, stem down.
  2. Combine lemon juice, olive oil, salt and garlic. Drizzle over artichokes.
  3. Pour wine into the bottom of the slow cooker and fill with just enough water to cover the bottom quarter of the artichokes. Set on high setting and cover with lid; cook until tender, 3 to 4 hours. Cook time can vary depending on size of artichoke.
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