Artichokes with Lemon and Herbs

The slow cooker is the simplest way to prepare artichokes.

Makes 4 to 6 servings.

4 to 6 artichokes, depending on size of vegetables and the slow cooker

1 lemon, quartered

3 cloves garlic, crushed

1 teaspoon fresh rosemary, minced

2 cups water

1. Wash and pat dry the artichokes. Trim the stem to about ¹/₄ inch from bottom. Pull off the first couple of layers of leaves at the bottom, and snip the pointy ends off the leaves all around the chokes.

2. Place the artichokes in the slow cooker, bottoms down. Squeeze the juice of the lemons over the artichokes and put the squeezed quarters in with the artichokes, distributed throughout. Peel the garlic cloves and crush with the back of a knife. Put the garlic cloves in the slow cooker, distributed throughout. Sprinkle the rosemary around the artichokes.

3. Pour the water around the artichokes so that it covers the bottom of the slow cooker with about ¹/₂ to 1 inch of water. Cover and cook on Low for 6 to 8 hours or on High for 4 to 5 hours. Artichokes should be tender, with leaves easily breaking away from the core. Serve hot or at room temperature with the lemon/garlic juice as a dipping sauce for the leaves.

Artichokes are a lot of fun to eat as you work your way through the leaves to what is considered the vegetable’s most delicious part, its heart. Peel each leaf off and dip the bottom into the lemon/garlic cooking liquid, or into some melted coconut butter. Put the leaf in your mouth, press down with your teeth, and scrape the tender flesh from the lower part of the leaves. Work through the artichoke until the leaves are small and nearly transparent. Pull off the last tip of leaves. The heart will be left, attached to the stem. There is some “fuzz” on the top of the heart that needs to be gently scraped off, as it can be bitter. It falls off easily. Now enjoy the heart!