Boiled so you get a tender artichoke heart (not dry, like baked/roasted) and is the fastest way to cook artichokes perfectly each time. Seasoned with sea salt and thyme, and paired with a garlic balsamic dipping sauce.
Wondering how to cook artichokes? This no-fail method keeps the meat tender and moist while also infusing the artichoke with fragrant lemon and garlic. Serve with a simple lemon butter or aioli dipping sauce for a delicious appetizer or main course.
Crockpot Artichokes Here is what you need: - large artichokes. ( Ihave a 6 QT oval crockpot and was able to five 5 large) - 2 cupsvegetable broth - cloves of garlic minced - fresh juice from lemon (about 2 TBS) - 3 TBS olive oil - salt and pepper to taste