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.Read More