Braised Artichokes

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Serves 4

Cooking Time 8 to 9 hours on Low or 5 to 6 hours on High

Slow Cooker Size 5½ to 7 Quarts

WHY THIS RECIPE WORKS: Whole artichokes with drawn butter make for an impressive side dish or starter. To ensure that we didn’t have to prep or cook it while also getting dinner going, we moved it to the slow cooker, so the leaves could simmer unattended until tender. Prep was easy: We simply trimmed the artichokes and placed them upright in the slow cooker with a little water. Tossing them with a bit of lemon juice and olive oil beforehand helped to preserve their color. For a simple yet boldly flavored dipping sauce, we melted some butter with more lemon juice and minced garlic. Try to purchase artichokes that weigh about 8 ounces each; if the artichokes are larger or smaller, you may need to adjust the cooking time. See the sidebar that follows the recipe.

4	whole artichokes (8 ounces each)
¼	cup lemon juice (2 lemons)
1	tablespoon olive oil
½	cup water
6	tablespoons unsalted butter
1	tablespoon minced garlic
¼	teaspoon salt

1. Using chef’s knife, cut off stems so artichokes sit upright, then trim off top quarter of each artichoke. Using kitchen shears, trim off top portion of outer leaves. Toss artichokes with 2 tablespoons lemon juice and oil, then place right side up in slow cooker. Add water, cover, and cook until outer leaves of artichokes pull away easily and tip of paring knife inserted into stem end meets no resistance, 8 to 9 hours on low or 5 to 6 hours on high.

2. Microwave remaining 2 tablespoons lemon juice, butter, garlic, and salt together in bowl until butter is melted, about 30 seconds. Whisk butter mixture to combine, then divide evenly among 4 serving bowls. Remove artichokes from slow cooker, letting any excess water drain back into insert, and place artichokes in bowls with butter; discard water. Serve.