Sous Vide Artichoke Risotto


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

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If you, like us, love artichoke hearts but don’t really love them from the can, try preparing your own with the Anova Sous Vide Precision Cooker. These were perfect for a creamy spring pea risotto.
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Pro-level cooking techniques made simple.

Ingredients for 4

  • 4 fresh artichoke hearts

  • Kosher salt and freshly ground black pepper

  • 4 tablespoons unsalted butter

  • 1 cup finely diced leeks

  • 1 cup arborio rice

  • 1 tablespoon minced fresh thyme

  • 1/2 cup dry white wine

  • 6 cups chicken stock

  • 1 cup sweet green peas, fresh or thawed from frozen

  • 1/2 cup grated Parmesan cheese

  • Chopped fresh chives, for serving


  • Step 1

    Set the Anova Sous Vide Precision Cooker to 180°F (82.2°C).

  • Step 2

    Season the artichoke hearts with salt and pepper and place in a large zipper lock or vacuum seal bag with 2 tablespoons butter. Seal the bag using the water immersion technique or a vacuum sealer on the dry setting. Place the bag in the water bath and set the timer for 1 1/2 hours.

    • Finishing Steps

    • Step 0

      When the timer goes off, remove the bag from the water bath. Remove the artichoke hearts and slice into 1-inch pieces. Discard cooking liquid.

    • Step 1

      Melt the remaining 2 tablespoons butter in a large skillet or Dutch oven over medium heat. When the butter stops foaming, add the leeks and cook, stirring occasionally, until softened, about 5 minutes.

    • Step 2

      Stir in the rice and thyme. Continue to cook until rice begins to turn opaque, about 2 minutes.

    • Step 3

      Add the wine and bring to a rapid simmer. Continue to cook, stirring frequently, until liquid is almost completely absorbed.

    • Step 4

      Stir in about 1 cup stock and return to a rapid simmer. Continue to cook, stirring frequently, until liquid is almost completely absorbed.

    • Step 5

      Continue to add chicken stock about 1 cup at a time, and cook, stirring frequently, until rice is al dente.

    • Step 6

      Remove from the heat and stir in peas, Parmesan, and artichoke hearts. Season to taste with salt and pepper. Garnish with chives and serve.

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180 F / 82.2 C Recipe Temp
Recipe Time
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