Going to be away for the day? Just put your fresh Artichokes into a crock pot and forget about them!

Spread open petals of each rinsed and trimmed, fresh Artichoke for seasoning and place directly into the crock pot, stem down

(Note: removing the stem will allow the Artichokes to sit better in the crock pot).

Between the petals of each Artichoke, add lemon juice and a drizzle of olive oil, and sprinkle with salt.

Stuff minced garlic in between the petals of each Artichoke.

Pour 1/2 cup of white wine into the bottom of the crock pot (underneath the Artichokes) and fill with two inches of water in order to create steam and keep the Artichokes moist. Note: water should only be covering the bottom quarter of the Artichokes.

Set crock pot on high setting and cover with lid; cook until tender.

Cook time can vary depending on size of Artichoke. Cook Medium-sized Artichokes on high for three hours and cook Jumbo-sized Artichokes on high for four hours.


You will know the Artichokes are cooked when a sharp knife goes through the Artichoke base with ease. If the knife goes through with ease (similar to a baked potato), your Artichoke is perfectly cooked and ready to eat.

Let Artichokes cool before serving.

Don’t forget you can do many things with a cooked Artichoke to add flavor, such as stuff or finish them off on the grill. They also store for several days in the fridge!