Sous Vide Artichokes

Sous Vide Artichokes

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Credit: Robert Mancuso, CMC, executive chef, The Country Club, Chestnut Hill, Mass.
Sizzle, Spring 2011


2 artichoke hearts, trimmed
1 T. minced Serrano ham
1 T. sliced shallot
¼ T. minced garlic clove
4 black peppercorns
2 oz. chicken stock
1 T. lemon juice
1 oz. white wine
Pinch of salt


Method: Combine artichoke hearts, Serrano ham, shallot, garlic, peppercorns, chicken stock, lemon juice, white wine and salt in vacuum bag; cook at 180°F for 1 hour. Remove artichokes from bag; quarter. Reserve.

Sizzle - Spring 2011 Issue


6 servings


Side, Sizzle

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Association of Nutrition & Foodservice Professionals