Artichokes are favorites in Jewish recipes in Italy. It is most famous as a snack when deep-friend. It is crunchy in the outside and buttery in the inside. Artichokes are versatile to prepare; it can be boiled, steamed, grilled, and now, we learn how to sous vide it. One big advantage with sous vide is that it does not water-log the artichoke. This happens when boiling, and the flavor is somewhat diluted. In sous vide, the artichokes are vacuum-sealed inside a bag before it is given the water bath. In essence, the flavors remain intact and the artichokes remain firm and intact.
Choosing the Perfect Vacuum Sealer
To have an effective sous vide, the first requirement is to have the best sous vide vacuum sealer to do the efficient job of vacuum sealing the artichokes. There are varied brands and models of vacuum sealers now and choosing the best one for your needs are dependent on a few factors:
- Your budget – a wide range from $35 to $200;
- Manual vs. automatic;
- Partially automatic vs. fully automatic. The fully automatic has a bag detector feature that automatically captures the bag, vacuums it and seals it;
- Size of your counter space. There are vertical designs that stand taller and do not take up much counter space;
- Counter top model vs. chamber. The chamber vacuum sealer makes it easy to vacuum seal liquids without fear of it being sucked out;
- Other features – like its portability, its accessibility to other features like having the port and hose to vacuum-seal canisters and the like.
Sous Vide Artichoke: plain version
Sous vide is a cooking process where a sous vide water bath is used. This ensures even cooking of your artichokes, and also making sure it is not overcooked.
How to sous vide:
- Prepare the water bath, preheating it at 84 degrees Celsius;
- Place the bag of artichokes inside;
- Cook for an hour if the artichokes are whole, but if cut into halves, cook for only 30 minutes.
If you only have a few artichokes in the bag, it may float up so you can put a small-sized glass dish to hold it down.
The finishing touch:
- Remove the bag from the sous vide;
- To enhance the flavor with a smoky accent, put on the grill for a few minutes.
Sous Vide Artichoke: fancy version
Just to demonstrate how versatile this vegetable / thicket is, here is a fancier version of the previous instructions.
- Artichokes, large, 4 pcs.
- Lemons, 4 pcs.
- Extra virgin oil, half cup.
- Garlic, 4 cloves, minced.
- Cracked pepper, a pinch.
- Sea salt, 2 tsp.
- Fresh parsley, half cup.
- Drawn butter, 1 cup.
- Bamboo skewers.
Preparing the artichokes:
- While doing this, preheat the water bath at 85 degrees Celsius;
- Get 2 lemons. Cut one into half. The other, remove the zest and grate it finely into a bowl;
- The remaining 2 lemons will be used as wedges when serving;
- Add olive oil, salt, pepper and garlic into the lemon zest and whisk it together. This is your marinade;
- Cut off and discard the bottom half inch from each artichoke. Do this one artichoke at a time to prevent discoloration;
- Remove the small leaves from the stem;
- Peel the stem with a knife. When bare, rub a lemon on the stem;
- Remove the first three layers of the outer leaves;
- Remove the tougher skin from these leaves, and rub with lemon;
- Remove about a third from the top of the artichoke, and rub with lemon;
- Cut the artichoke lengthwise into four parts, and rub with lemon;
- Remove the pale inner leaves until you see the hairy choke. Rub lemon on the inner leaves;
- Remove the choke using a spoon;
- Put the cut artichokes into the bowl with the marinade;
- Do these steps with all your artichokes, putting them into the bowl as you finish;
- Put inside a vacuum bag the cut artichokes and the marinade;
- Vacuum seal using your vacuum sealer;
- Place the unopened bag in the refrigerator for a couple of hours.
How to sous vide:
- Submerge in the water bath the vacuum bag with the artichokes;
- Cook for about an hour.
How to fancy it up:
- Prepare the grill by lightly oiling it and putting it on high heat;
- Remove the artichokes from the water bath;
- Put the artichokes unto the skewers;
- Put the skewered artichokes on grill on high heat;
- Do this until slightly charred;
- To enjoy, use the drawn butter as a dip;
- Serve with lemon wedges.
Plain or fancy, these sous vide grilled artichokes will have that smoky flavor from the grill and the creamy goodness of the artichokes themselves.