Memorial Day can just be a time for memories of any kind if you like. So, today, I have a re-make of my Grandma and Grandpa’s famous artichoke recipe.
Cooking artichokes was a day-long affair for them. My Grandfather would spend hours just stuffing each individual leaf of the artichoke with a breadcrumb mixture. Then, they would simmer all day in the pot until the leaves would just fall apart. As kids, it was a treat if we got to eat a few of the artichoke leaves. Now I understand why–it was hard work cooking them!
Anyway, I whipped up a much simpler and easier artichoke recipe. But, it is still just as delicious and full of antioxidants and loads of fiber
Crock Pot Artichokes
- 4-5 medium/small artichokes with the stems cut out, and about 1/4 of the tops cut off
- 1 Tbsp. olive oil
- 4-5 cloves garlic, minced
- 1/2-1 cup vegetable or chicken stock
- 1/4- 1/2 cup water
- salt and pepper
- Turn on your slow cooker/crock pot on high to pre-heat.
- Prepare your artichokes and garlic.
- Pour a small amount of stock and water in the bottom of the crock pot (about 1 cup). Put the artichokes into the crock pot.
- Top the artichokes with garlic and press into the crevices of the leaves. At this point, you may add in a little more liquid if you think it will need more to simmer in the crock pot.
- Sprinkle with salt and pepper. Drizzle with olive oil.
- Cook on high for about 1-2 hours. Then, on low for about 1-2 more hours. Total cook time will be anywhere from 3-5 hours.
Artichokes are very tough and will hold up in the crock pot if you need them to cook all day.
I enjoyed these so much that I went out the next day and got more artichokes to make!
The next time, we made them boiled, then baked.
I would not recommend this recipe baked recipe because you lose the necessary cooking moisture and the artichokes turn out much dried and are a little more difficult to eat. But, crock pot cooking and stove-top simmering is perfect!