Sous Vide Baby Artichokes with Lemon and Garlic

Never buy canned artichokes again! This easy recipe using the Anova Sous Vide Precision Cooker makes for tasty, tender artichokes that are perfect for salads or pasta. These will keep in an air-tight jar or container within the fridge for up to three days.

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

Prep Time: 00:30

Recipe Time: 01:30

Temperature : 180F / 82.2C

Ingredients

• 4 tablespoons freshly squeezed lemon juice
• 12 baby artichokes
• 4 tablespoons unsalted butter
• 2 cloves fresh garlic, minced
• 1 teaspoon fresh lemon zest
• Kosher salt and freshly ground black pepper
• Chopped fresh parsley, for serving

Directions

1. Set the Anova Sous Vide Precision Cooker to 180°F (82°C).
2. Fill a large mixing bowl with cold water and 2 tablespoons lemon juice.
3. Peel and discard the outer tough layers of the artichokes and cut each into quarters. Place in the cold water until ready to cook.
4. Melt the butter in a large non-stick skillet over medium heat. When the butter stops foaming, add the garlic, lemon zest, and remaining 2 tablespoons lemon juice. Remove from the heat and season to taste with salt and pepper. Let cool for at least five minutes.  
5. Drain the artichokes and pat dry. Place in a large zipper lock or vacuum seal bag with the garlic butter mixture. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting.
6. Place the bag in the water bath and set the timer for 1 1/2 hours.

Finishing Steps

1. When the timer goes off, remove the bag from the water bath. Transfer artichokes to a bowl and serve, garnished with parsley. (If serving later, chill the bag of artichokes in an ice bath until cool. Refrigerate until serving.)