This recipe was written by Stephanie Searor, MS RD LDN
Equipment
- Sous vide circulator — popular models include the Anova or the Joule.
- Container — optional but useful for larger cuts or when you want a stable water bath. A large, sturdy bin or a deep pot works well.
- Vacuum sealer and bags, or a freezer-quality Ziploc bag. If using a Ziploc, use the water displacement method to remove air.
Although sous vide is often associated with perfect steaks and proteins, it’s also excellent for vegetables. The gentle, controlled temperature cooks vegetables through without turning them mushy and preserves bright flavors and textures.
Artichokes are an especially rewarding vegetable to prepare sous vide. Botanically a type of thistle and common around the Mediterranean, artichokes are often encountered canned or jarred and frequently paired with spinach in creamy dips. While those preparations are delicious, fresh artichokes have a unique flavor and texture that shine when cooked gently and finished with high heat.
This recipe showcases sous vide artichokes tossed with garlic, olive oil, and lemon, then finished under the broiler with Parmesan for a slightly charred, flavorful crust. They make a great appetizer or can be chopped and tossed with pasta for a satisfying main course.
If handling fresh artichokes feels intimidating, start with the simple cleaning steps below — they’re straightforward and quick once you know what to do.
How to clean an artichoke:
- Remove the small, tough leaves around the base and discard any dry or shriveled outer leaves.
- Trim the tips off the remaining leaves (about the top third) with a sharp knife or kitchen shears to remove the thorny points.
- Trim off the stem and slice a thin layer from the top so the artichoke has a flat top.
- Cut the artichoke in half lengthwise and rinse each half under cool running water to remove any trapped dirt. The artichokes are now ready for cooking.
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 2 lemons
- Salt and freshly ground black pepper, to taste
- 4 tablespoons freshly grated Parmesan cheese
Instructions:
- Set up the sous vide: fill a vessel with enough water to fully submerge the artichokes. Attach the circulator and set the temperature to 180°F (82°C).
- While the bath heats, toss the artichoke halves with the olive oil, garlic, lemon zest and juice, and salt and pepper. Arrange the halves in a vacuum bag or a sturdy zip-top bag. Remove the air and seal (use a vacuum sealer if you have one, or use the water displacement method with a Ziploc).
- When the water has reached temperature, submerge the bagged artichokes. Use a weight or plate if needed to keep the bag fully submerged. Cook for 2 hours.
- When cooking is complete, carefully remove the bag from the bath and transfer the artichoke halves to a baking sheet. Reserve the flavorful cooking liquid from the bag for finishing or dressing.
- Sprinkle the artichokes with Parmesan and place them under a preheated broiler for several minutes, until the cheese browns and the edges of the artichokes develop a light char.
- Arrange the finished artichokes on a serving platter and drizzle with a little of the reserved cooking liquid for extra flavor and moisture.
- Serve warm. These artichokes are excellent with grilled crusty bread, tossed into angel hair pasta, or served alongside creamy polenta for a heartier meal.