Sous Vide Baby Artichokes with Lemon and Garlic

Ingredients for 4

• 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

• 

  Step 1

  Set the Anova Sous Vide Precision Cooker to 180°F (82°C).

• Step 2

  Fill a large mixing bowl with cold water and 2 tablespoons lemon juice.

• Step 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.

• Step 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.  

• Step 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.

• Step 6

  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. 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.)

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