Slow-Cooker Artichokes with Chard and Tomatoes
Artichokes take well to being prepared in a slow cooker, since the low, slow heat turns the tough leaves supple. Here, earthy artichokes are paired with chard, tomatoes and feta for a Mediterranean-inspired treat. Crunchy, garlicky bread crumbs—quickly toasted on the stove top—are strewn over the stuffing just before serving.
Ingredients:
- 1 lemon, halved
- 4 globe artichokes
- 3 Tbs. olive oil
- 1/2 yellow onion, finely chopped
- 1 small bunch Swiss chard, stems removed and finely chopped and leaves thinly sliced crosswise
- 1 1/2 tsp. minced fresh rosemary
- 4 garlic cloves, sliced
- 3 tomatoes, halved, seeded and diced
- 3 oz. (90 g) feta cheese, crumbled
- Kosher salt and freshly ground pepper
- 1/2 cup (4 fl. oz./125 ml) dry white wine
- 1/2 cup (4 fl. oz./125 ml) chicken stock
- 1 tsp. white wine vinegar
For the bread crumbs:
- 3 garlic cloves
- 3 thick slices coarse country bread, crusts removed and torn into large pieces
- Kosher salt and freshly ground pepper
- 2 Tbs. olive oil
- 2 Tbs. chopped fresh flat-leaf parsley
Directions:
Fill a large bowl three-fourths full of cold water, squeeze in the lemon juice and add the spent lemon halves. Working with 1 artichoke at a time, using a sharp knife, cut off the top one-third of the artichoke. Pull off and discard the tough outer leaves. Using scissors, snip off any prickly leaf tips that remain. Using the knife, trim any remnants of the tough leaves from the base of the artichoke, then remove the tough outer layer of the stem. Halve the artichoke lengthwise. Scoop out the hairy choke with a spoon. Drop the artichoke halves into the lemon water to prevent browning. Repeat with the remaining artichokes.
In a large, heavy fry pan over medium heat, warm the olive oil. Add the onion, chard stems and rosemary and cook, stirring often, until the vegetables start to soften, about 6 minutes. Add the garlic and chard leaves and cook, stirring occasionally, until the leaves are wilted, about 5 minutes. Remove from the heat and stir in the tomatoes, feta, 1/2 tsp. salt and several grinds of pepper.
Remove the artichoke halves from the lemon water (reserve the water) and place, cut side up, on a work surface. Mound the filling high in the center of each half, packing it firmly. Place the artichokes, stuffing side up, in a slow cooker. Drizzle the wine, stock, vinegar and about 1 cup (8 fl. oz./250 ml) of the lemon water around the edges to reach to just below the cut surface of the artichokes. Cover and cook on the low setting for 5 to 6 hours. The artichokes are ready when the bases are tender when pierced with the tip of a knife.
Before serving, make the bread crumbs: Turn on a food processor, drop the garlic cloves through the feed tube and process until finely chopped, about 10 seconds. Add the bread, 1/4 tsp. salt and several grinds of pepper and process until coarse crumbs form. Drizzle in the oil and process until well mixed. Transfer the mixture to a large fry pan over medium heat and cook, stirring, until golden, 2 to 3 minutes. Remove from the heat, add the parsley and toss to mix.
Using a slotted spoon, carefully lift the artichoke halves from the cooking liquid and place on a serving platter. Discard the cooking liquid. Scatter the bread crumbs over the artichokes and serve. Serves 4.
Adapted from Williams Sonoma Everyday Slow Cooking (Weldon Owen 2018)
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