Artichokes Cooked Sous Vide, in a Warm Vinaigrette with Aromatic Vegetables

Preparation info

  • Difficulty


  • Portions:


    Portion Size: 1 Artichoke

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U.S. Metric Ingredients
2 qt 2 L Water, cold
3 fl oz 90 mL Lemon juice
10 10 Artichokes, large
as needed as needed Lemon halves
3 fl oz 90 mL Olive oil
1 tsp 5 mL Salt
3 oz 90 g Carrots, brunoise
3 oz 90 g Shallots, brunoise
1 1 Garlic clove, minced
3 fl oz 90 mL Olive oil
to taste to taste Salt
1 fl oz 30 mL Lemon juice
1 tbsp 15 mL Chopped parsley



  1. Review the guidelines for safe sous vide cooking.
  2. Prepare acidulated water: Mix the water and lemon juice in a bowl large enough to hold the artichokes.
  3. Trim the artichoke bottoms as shown in Figure 10.1, but leave 1 in. (2.5 cm) of stem attached. Rub cut surfaces with cut lemon as you work to keep the artichokes from darkening. Drop into acidulated water as soon as each one is finished.
  4. Vacuum-pack as follows: Remove each artichoke bottom from the water, dry quickly on clean towels, and dip in olive oil to coat. Sprinkle lightly with salt. Place in plastic bags and vacuum-pack.
  5. Cook in a hot-water bath at 194°F (90°C) for 45 minutes, or until the artichokes are tender.
  6. If the artichokes are not to be served immediately, cool in an ice-water bath. Refrigerate, unopened, until needed.
  7. Over low heat, sweat the carrots, shallots, and garlic in half the olive oil just until tender. Do not let them brown.
  8. Remove from the heat and add salt to taste.
  9. Add the remaining olive oil and the lemon juice.
  10. Reheat the artichokes, in their plastic bags, in a hot-water bath.
  11. Remove the artichokes from their bags and cut each into 8 wedges.
  12. Toss the artichokes with the warm mixture of olive oil, lemon juice, and aromatic vegetables. Plate at once and sprinkle with a little chopped parsley.

Per serving: Calories, 190; Protein, 2 g; Fat, 17 g (76% cal.); Cholesterol, 0 mg; Carbohydrates, 10 g; Fiber, 5 g; Sodium, 280 mg.


If sous vide equipment is not available, cook the artichokes in a blanc as follows: Assemble 1 oz (30 g) flour, 3 pt (1.5 L) cold water, fl oz (45 mL) lemon juice, and 1 tbsp (15 mL) salt. Mix the flour with a little of the cold water to make a smooth paste, then stir this mixture into the rest of the cold water. Add the lemon juice and salt. Bring to a boil. Add the artichokes and simmer until just tender. Drain.