Slow cooked, lemon and garlic artichokes

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Squeeze about 1/2 cup of juice from 3 of the lemons, and reserve the juiced lemons.

Step 2

Add the white wine, vegetable oil, olive oil, butter, lemon juice, salt, peppercorns, red pepper flakes, garlic, leeks, thyme sprigs, and oregano to a 6-quart slow cooker.

Step 3

Trim off and discard the top third of each artichoke, rubbing each cut as you go with the juiced lemons to prevent browning. Using kitchen shears, snip off the top portion of any remaining outer leaves to remove the thorny tips. Pull away or trim off any discolored leaves.

Step 4

Using a vegetable peeler, peel away the tough outer layer of the stems, and then cut each artichoke in half vertically through the stem. Discard the furry choke and small thorny leaves, cut lengthwise again so you have quarters, and immediately place each finished quarter into the liquid in the slow cooker, making sure to submerge them as much as possible.

Step 5

Cook on high for 4-5 hours, or until the leaves easily pull away and the hearts are very tender. Season to taste with additional salt if necessary. Cut the remaining lemon into wedges for serving.

Step 6

Transfer the artichokes, leeks, and garlic to a serving platter, and drizzle some of the cooking liquid over the top. Serve slightly warm or at room temperature. Garnish with the reserved chopped thyme, lemon wedges, and crusty bread