3 to 4 fresh, whole artichokes, rinsed and trimmed Juice from one lemon
4 cloves garlic, slivered
½ teaspoon garlic salt
4 tablespoons olive oil
½ cup of white wine (optional)
Water (optional: use broth for more ﬂavor)
- Spread open the petals of each artichoke for season and to promote faster cooking. Place in the slow cooker, stem down.
- Between the petals of each artichoke drizzle lemon juice and 1 tablespoon of olive oil. Sprinkle with garlic salt and stuﬀ with one clove of garlic per artichoke.
- Pour ½ cup of white wine in the bottom of the slow cooker. Fill the bottom of the crock pot with 2” of water to create steam and keep artichokes moist. Water should only cover the bottom fourth of the artichokes.
- Set the crock pot on high and cover with the lid. Cook extra-large or jumbo artichokes for 4 hours. Cook medium artichokes for 3 hours. Let artichokes cool before serving.
Note: View a short “How To” video for this recipe on Ocean Mist Farms’ website.
Adrienne Meier for Ocean Mist Farms