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Slow-cooker Springtime Artichokes
These lemon and garlic artichokes are slow cooked and steamed to perfection. Make 1 or make 4, the cook time is the same.
Prep Time: 00:10
Cook Time: 03:00
4 large artichokes, washed and trimmed if needed
1 juice of lemon
1 lemon, sliced
6 cloves of garlic, minced
smoked or course sea salt to taste
1/2 cup white wine
1 cup+ water
1Set up your slow cooker in a space clear of debris and paper/wood on your counter.
2Wash the artichokes and cut the stems off.
3Cut the tops of the artichokes off and spread the leaves out.
4Place the artichokes in the Slow Cooker, stem side down.
5Stuff the 'chokes with minced garlic and top with lemon juice, lemon slices, and smoked (or course) sea salt. Spread the leaves and distribute the ingredients evenly between each artichoke.
6Pour the white wine and water in the bottom of the Slow Cooker stone to create 2 inches of liquid.
7Cook on High for 3-4 hours. Cooking time will vary based on how large your artichokes are.
8When they're done, a knife will easily pierce the bottom of the artichoke, near the stem.
Store in a airtight container with about an inch of liquid from the bottom of the stone. Keeps for about 3-4 days. Reheat in the microwave or oven with the liquid and additional lemon juice.
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