Perfectly tender sous vide artichokes complemented by a creamy yogurt sauce made with the ingredients from the cooking bag.

Have you ever struggled or felt intimidated to cook artichokes? I certainly have. Not anymore, though. Why? You guessed itā€”I dunk the artichokes into a sous vide bath. The reason for cooking artichokes sous vide is obviousā€”it simplifies things considerably.Ā 

Before we get into it, I need to tell you this: These beautifully tender sous vide artichokes are a versatile choice as either a sophisticated appetizer or a refined side dish for your main courses. Serve them with a homemade yogurt dipping sauceā€”its creaminess and hint of zest complement the subtle, earthy flavor of the artichokes exquisitely.

These beautifully tender sous vide artichokes are a versatile choice as either a sophisticated appetizer or a refined side dish for your main courses. Serve them with a homemade yogurt dipping sauceā€”its creaminess and hint of zest complement the subtle, earthy flavor of the artichokes exquisitely.

Why Sous Vide Artichokes?

There are two main reasons.

  • Texture in artichokes is paramount. Sous vide cooking transforms artichokes into a tender, flavor-packed delight. This method cooks them at a consistently low temperature, ensuring each artichoke is perfectly cooked without the fibrous texture that overcooked artichokes often suffer from. By putting them in a vacuum-sealed bag, the flavors from other ingredients, like the lemon and garlic in the recipe below, infuse deep into the artichoke.
  • It helps to preserve the nutrients. The controlled environment of sous vide ensures that the artichokes cook evenly and helps preserve the nutrients that are often lost during high-temperature cooking methods. Artichokes are packed with fiber, antioxidants, and vitamins. Youā€™ll want to get the most out of every bite. More on the benefits later.Ā 

Sous Vide Artichokes Temperature and Time

Setting your sous vide machine to 185Ā°F (85Ā°C) and cooking for 1.5 hours brings the artichokes to the apex, where fibers break down into tender submission, but not a bit further, safeguarding against a soggy disaster.Ā 

What Youā€™ll NeedĀ 

Essential IngredientsĀ 

You only need seven ingredients.

Sous Vide Artichokes with Yogurt Sauce-Ingredients

Not all parts of an artichoke are edible, especially the large, full-grown ones called globe artichokes. So a little preparation is required before cooking.Ā 

Choosing and Prepping Artichokes

Choosing the right artichokes for sous vide is essential. Aim for artichokes that are dense and heavy for their size, a sign that they are fresh and well-hydrated. The leaves should be tightly closed with a vivid green color, ideally without any brown spots or dried-out sections.

To prepare your artichokes for sous vide cooking,Ā 

  1. Prepare a large bowl of water and squeeze the juice of a lemon in it.Ā 
  2. Pull off and discard any tough or blemished outer leaves.
  3. Cut off the stem, leaving about half an inch.
  4. Remove the top third of the artichoke with a sharp knife.
  5. Put the trimmed top down on the cutting board for stability and cut the artichoke in half.
  6. Use a metal spoon to remove the choke, the hairy part of the artichoke.Ā 
  7. Rub lemon all over the cuts.
  8. Keep prepared artichokes in lemon-infused water. The main purpose of this is to stop the oxidation process so the flesh doesnā€™t turn brown.
Prepping the artichokes

Keeping artichokes intact is crucial for even cooking in a sous vide setup. If you use smaller artichokes, you can leave them whole. Whole or evenly halved artichokes will cook more consistently, offering a uniformly tender texture.

Essential Equipment

  • A sous vide immersion circulator. I used an Anova Precision Cooker to cook the artichokes.
  • A large pot or a sous vide container. I use an Anova sous vide cooking container, which holds up to 16L of water with a removable lid and a rack. I used the rack to weigh the artichokes down to ensure they were completely under the water for the entire cooking time. You can also use a large and deep soup pot and tilt the lid to weigh down the artichokes if necessary.
  • A vacuum sealer. When it comes to sous vide vegetables, Iā€™d highly recommend using a vacuum sealer as it produces the best results.Ā 
  • Pre-cut vacuum-sealer bags. I used 6*10-inch pre-cut vacuum sealer bags from Avid Armor. One bag holds two halves of my artichokes perfectly. If you wonder how to choose the right bags to sous vide different foods, read Sous Vide Bags 101.
  • A cast-iron or heavy-duty skillet. To finish the artichokes, sear them in a heavy-duty skillet. This one is my go-to all-purpose pan at the moment.Ā 
  • A good knife. A good knife is absolutely essential to a StreetSmart Chef. I used my favorite Global knife to trim and cut my artichokes.
These beautifully tender sous vide artichokes are a versatile choice as either a sophisticated appetizer or a refined side dish for your main courses. Serve them with a homemade yogurt dipping sauceā€”its creaminess and hint of zest complement the subtle, earthy flavor of the artichokes exquisitely.

How to Sous Vide Artichokes Step by Step

  1. Preheat water to 185Ā°F (85Ā°C) using a sous vide machine.
  2. Prep artichokes according to the guidelines mentioned above.Ā 
  3. Season the artichoke halves with salt and pepper.Ā 
  4. Place one tablespoon of unsalted butter and one garlic clove in the center of each artichoke half.Ā 
  5. Put the prepared and seasoned artichokes in one or two sous vide bags.Ā 
  6. Submerge the bags when the water reaches the set temperature.Ā 
  7. Put a heavy object over the artichokes to weigh them down if necessary.Ā 
  8. Once cooked, remove the artichokes from the bag(s) and pat them dry. Give them a quick sear in a hot pan to finish up.Ā 

Crafting the Perfect Yogurt Dipping Sauce

Homemade Yogurt Sauce with Sous Vide Yogurt

For the perfect yogurt dipping sauce that complements the sweet, nutty flavor of artichokes, you need only six ingredients, and two of them are already in your sous vide cooked artichoke bags.Ā 

Ingredients:

  • 4 cloves of sous vide garlic from the artichoke cooking bagsĀ 
  • 2/3 cup sous vide yogurt or plain Greek yogurt
  • 2 tablespoons melted unsalted butter (from the artichoke bags. If not enough, you can melt more in a microwave.)
  • Salt
  • Freshly ground black pepper to taste
  • Juice of half a lemon

In a bowl, smash the reserved sous vide garlic cloves into a paste using a pestle or the end of a rolling pin and add the remaining ingredients, followed by the lemon juice to thin. Whisk until smooth and fully integrated.Ā 

These beautifully tender sous vide artichokes are a versatile choice as either a sophisticated appetizer or a refined side dish for your main courses. Serve them with a homemade yogurt dipping sauceā€”its creaminess and hint of zest complement the subtle, earthy flavor of the artichokes exquisitely.

Serve chilled or at room temperature alongside your artichokes. This easy-to-prepare, flavorful dip elevates the taste and tosses in some health benefits with its good fats and proteins from the very best yogurtā€”homemade sous vide yogurt.Ā 

StreetSmart Sous Vide Tips

  • Storage and reheating. Once the artichokes are out of the sous vide bath, if you wonā€™t be consuming them immediately, chill them in an ice-water bath before refrigerating. You can store them in the fridge for up to a week. When ready to eat, reheat them (still in their vacuum-sealed bags) in a pot of boiling water for 5 minutes and sear in a hot pan.
  • Group-cook multiple vegetables. At 185Ā°F (85Ā°C), you can pack and cook a few more types of vegetables sous vide along with the artichokes. For example, both sous vide cauliflower steaks and carrots can be in the same water bath for an hour. Sous vide corn on the cob and fennel take half an hour. You can also dip asparagus and green beans in the water bath for 15 minutes.Ā 
  • Donā€™t throw away the trimmed leaves. Boil them in water to make artichoke tea to get the most out of your artichokes. Consumed cold or hot, artichoke tea has been touted as a tasty and beneficial beverage for everything from clearing out toxins to improving digestion while providing a wealth of nutrients, such as vitamins A, C, and B1, and minerals iron, magnesium, zinc, and calcium.

A Closer Look at Artichokes

Did you know that an artichoke is an unbloomed flower, a part of the sunflower family? Did you also know that artichoke is one of the oldest foods known to humans?Ā 

On top of that, there are superior nutrition benefits in this edible flower bud.Ā 

First and foremost, they are loaded with probiotics and prebiotics. Often referred to as ā€œgood bacteriaā€, probiotics are similar to the bacteria found naturally in the body; prebiotics such as the inulin in artichokes stimulate the growth and health of these probiotics. Both probiotics and prebiotics positively impact the composition of the gut microbiome, leading to improved immunity, digestion, and nutrient absorption, AKA a healthy gut.Ā 

The high probiotics and prebiotics levels found in artichokes also help combat fatigue and promote increased energy because poor gut flora has been linked to decreased nutrient absorption and therefore less efficient energy production.

These beautifully tender sous vide artichokes are a versatile choice as either a sophisticated appetizer or a refined side dish for your main courses. Serve them with a homemade yogurt dipping sauceā€”its creaminess and hint of zest complement the subtle, earthy flavor of the artichokes exquisitely.

Did you know that artichokes are ranked number one over all other vegetables when it comes to antioxidant levels, including anti-inflammatory antioxidants? Extracts of artichokes have long been used as a digestive aid to reduce irritable bowel syndrome (IBS) symptoms.Ā 

Furthermore, just one medium artichoke contains almost 20% of the recommended daily intake of magnesium, and we know that magnesium promotes better sleep.Ā 

What other superpower has this flower bud got?Ā 

Oh, fiber! Artichokes are a great source of fiber. The inulin in artichokes I mentioned earlier is actually a fiber that also acts as a prebiotic. It helps keep your digestive system healthy.

These are just a few main health benefits of artichokes. There are many more.Ā 

To sum it all up, artichokes are low in fat, high in fiber, and loaded with vitamins and minerals like vitamin C, folate, phosphorus, and magnesium. Because artichokes are free of gluten, grain, dairy, nut, and nightshade and low in carbohydrates and fat, they fit into any diet and lifestyle.Ā 

I recommend adding artichokes to your meal rotation. Armed with the sous vide technique, ins and outs, and preparation tips, you have no excuse not to cook them.Ā  šŸ˜‰ I eat them as a snack and serve them with sous vide steaks as a side dish.Ā 

Sous vide steak with sous vide artichokes and homemade yogurt sauce

Do you like this recipe? How did you serve your artichokes? As always, let me know what you think in the comments below.Ā 

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Perfectly tender sous vide artichokes complemented by a creamy yogurt sauce made with the ingredients from the cooking bag.

Sous Vide Artichokes with Yogurt Sauce Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.8 from 5 reviews
  • Author: Sharon Chen
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 1 hour 50 minutes
  • Yield: 4 servings 1x
  • Category: Salad/Sides
  • Method: Sous Vide
  • Cuisine: American
  • Diet: Gluten Free
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Description

Perfectly tender sous vide artichokes complemented by a creamy yogurt sauce made with the ingredients from the cooking bag.


Ingredients

Scale
  • 2 large globe artichokes or 4 small ones
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons unsalted butter, plus more if needed
  • 4 cloves of garlic
  • Lemon juice, to taste
  • 2/3 cup plain yogurt (I used homemade sous vide yogurt)

For preparing the artichokes:

  • 2ā€“3 lemons
  • A large bowl of water

Instructions

  1. Set up sous vide: Preheat water to 185Ā°F (85Ā°C) using an immersion circulator.Ā 
  2. Prepare artichokes:Ā 
    1. Prepare a large bowl of water, and squeeze the juice from one lemon into it.
    2. Remove some outer leaves of one artichoke with your hands.Ā 
    3. Use a sharp knife to cut off the stem of the artichoke, and trim the top third of it off. Put the trimmed top down on the cutting board, cut the artichoke in half.Ā 
    4. Remove the choke, AKA the hairy part, with a metal spoon.Ā 
    5. Rub lemon all over the cuts and dunk it into the lemon-infused water.
    6. Do the same with the rest of the artichokes.Ā 
  3. Bag the artichokes: Pat the prepared artichokes dry with paper towelsā€”season with salt and pepper. Place one clove of garlic and one tablespoon of unsalted butter in the center of each artichoke half. Transfer the artichokes into two or more vacuum-sealer bags and vacuum seal.
  4. Sous vide the artichokes: When the water reaches the set temperature, submerge the vacuum-packed artichokes and set the timer for 1.5 hours. Weigh it down if necessary.Ā 
  5. Finish the artichokes: Remove the artichokes from the sous vide water bath once the timer goes off. Open the bags and transfer the halves onto a plate, reserve the garlic cloves as well as the melted butter from the bags. Heat a heavy-duty skillet over medium-high heat. Pat the artichokes dry with paper towels. Once the skillet is hot, put the artichoke halves center side down into it to sear for 1-2 minutes or until the middle is nicely charred. No oil is needed since they should be quite buttery. Remove from heat and place them on a serving plate.Ā 
  6. Make the yogurt sauce: In a bowl, smash the reserved sous vide garlic cloves into a paste using a pestle or the end of a rolling pin. Add 2 tablespoons of the reserved melted butter into the bowl. (If not enough, melt some more to make up to 2 tablespoons.) Add yogurt, then season with salt and pepper. Give it a gentle stir and squeeze the juice from half a lemon into the bowl. Stir until the sauce is well combined. Adjust the taste by adding more salt, pepper, and/or lemon juice.Ā 
  7. Serve: Dip the tender part of the sous vide artichoke leaves in the yogurt sauce and enjoy!


Nutrition

  • Serving Size: 1 artichoke half
  • Calories: 193
  • Sugar: 2.9g
  • Sodium: 405mg
  • Fat: 14.1g
  • Saturated Fat: 8.3g
  • Trans Fat: 0g
  • Carbohydrates: 12.2g
  • Fiber: 4.6g
  • Protein: 7.3g
  • Cholesterol: 36.7mg

About the Author

Sharon Chen, StreetSmart Kitchen

Sharon Chen is an Integrative Nutrition Health Coach and author of the Complete Sous Vide Cookbook. She believes food not only brings healing but also connection. As the creator of StreetSmart Kitchen, she aims to make meal prep easier than ever and help you find balance, ease, joy, and simplicity in the kitchen as you improve your well-being.