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:
- 2–3 lemons
- A large bowl of water
Instructions
- Set up sous vide: Preheat water to 185°F (85°C) using an immersion circulator.
- Prepare artichokes:
- Prepare a large bowl of water, and squeeze the juice from one lemon into it.
- Remove some outer leaves of one artichoke with your hands.
- 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.
- Remove the choke, AKA the hairy part, with a metal spoon.
- Rub lemon all over the cuts and dunk it into the lemon-infused water.
- Do the same with the rest of the artichokes.
- Bag the artichokes: Pat the prepared artichokes dry with paper towels—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.
- 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.
- 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.
- 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.
- 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
