CROCK POT ARTICHOKES

STEP 1 – Rinse Artichokes with water

STEP 2 – Trim artichoke stem (it is an edible part of the vegetable, but for this method it must be trimmed short)

STEP 3 – Trim top inch off artichoke; heart will be exposed.

STEP 4 – Rub halved lemon over exposed artichoke heart to prevent browning

STEP 5 – Open up petals to spread apart the artichoke & better expose the heart

STEP 6- place artichokes into crock pot & squeeze lemon juice evenly over the top

STEP 7 – Drizzle Olive Oil over artichokes

STEP 8 – salt artichokes & top with garlic

STEP 9 -pour approximately 1 cup of white wine into bottom of crock pot – add water until there is a 2-inch depth of liquid in the base of the slow cooker.  The bottom 1/4 of the artichoke can be covered in the liquid.

STEP 10 – cover with lid & cook on high for 4 hours (smaller artichokes will cook in 3 hours – remember, I used jumbos!)

Artichokes are finished when a knife can easily slide into the bottom-side stem.  Similar concept to inserting a knife into a fully-cooked baked potato.