Slow Cooker Artichokes

Oct 21, 2022Updated May 05, 2025

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Earthy with a slight nutty sweetness, Slow Cooker Artichokes is an easy, no-fail method of cooking this fresh vegetable. Cooked with garlic, butter and lemon, how can you go wrong?

Steamed artichokes or spinach artichoke dip are classically vintage appetizers, but why stop with appetizers? We love them for dinner, too like in this delicious Chicken Spinach Artichoke Pasta or this Artichoke Mushroom Chicken.

Overhead photo of cooked artichokes in a crockpot.

Artichokes tend to be viewed as either a special occasion food or too intimidating to bother with. While certainly they can be added to any fancy or special occasion meal, they aren’t too intimidating to prepare.

In fact, as far as prep or cooking goes, crockpot artichokes are simple. And what’s even better, they are incredibly healthy and nutritious; high in fiber, minerals, and vitamins A and K. They’re also low fat, well, they’re low fat until you dip the meaty leaves in melted butter or mayonnaise.

Recipe Ingredients

Artichokes — you’ll want plump large artichokes versus the skinner ones; they’re more meaty. Fresh artichokes can almost always be found at the grocery store!
Lemon — we recommend using freshly squeezed lemon instead of lemon juice in a bottle for best flavor.
Butter — as the better melts, it will seep between the petals for maximum deliciousness.
Seasonings — salt, pepper, and freshly minced garlic.
Water — this will create the steam for cooking.

Step-by-Step Directions

4 images showing how to cook artichokes in a slow cooker.

Step One — Prepare the artichokes by trimming any undesirable outer leaves and cut the stem so they can sit flat in the crockpot. Cut about between 1/2-1 inch off the top. The thorns on the tips of the leaves tend to soften while cooking, but snip them off if in doubt.

Step Two — Place the artichokes in the slow cooker. You’ll want them to sit flat. You may have to trim a few additional leaves off.

Step Three — Sprinkle the salt and pepper over the top of the artichoke, then add the minced garlic. Squeeze the lemon (or drizzle the juice if you juiced them) over the artichokes and top each with a pat of butter. Pour the water into the bottom of the crock.

Step Four — Cover and cook on high for 3.5-4 hours. DO NOT OPEN THE LID WHILE COOKING, this will release the built up steam needed for cooking. Once done, serve with melted butter or your favorite mayonnaise.

Artichokes in crockpot with garlic on top.

How to eat an artichoke

Peel a petal off from the base, they should easily pull off. Dip the bottom portion of the petal in any desired dipping sauce or melted butter. Strip the meat off of the petal through clenched teeth and discard the leaf.
After the leaves are fully removed, you’ll be at the heart. Use a spoon to scoop out the choke, or the fuzzy part and discard it.
Slice or dice the heart and enjoy it with your dipping sauce. We love mayonnaise, melted butter, chipotle aioli, or even garlic butter for dipping sauces for artichokes.
If there’s some stem left, the very center portion is also edible, so remove the outer portion and dice the very center to enjoy.

Variations

Use your favorite herbs and spices to further season your artichokes.
Sprinkle a bit of Parmesan cheese over the top with the garlic for a slight Italian flair.
Use broth, white wine, or sherry as the cooking liquid for your crockpot artichokes.
Use roasted garlic instead of fresh minced garlic.

artichoke on a plate with lemons in background.

Recipe FAQs

Is cooking artichokes in the crockpot better than on the stove?

We think so! Cooking them in the slow cooker does take longer, but the process is much simpler and doesn’t require the same attention as stovetop steaming; totally worth the wait to try this yummy recipe. Keeping the vegetables upright and water evaporation are the biggest concerns with stovetop cooking. The veggies will stay upright snugly in the crock and there’s little-to-no evaporation in the slow cooker.

Can I cook these on low?

Yes, you’ll need to cook them for 8-9 hours without opening the lid.

What’s the best knife to trim an artichoke?

A serrated knife works better than a chef’s or paring knife for cutting off the stem and the top portion of the artichoke. Kitchen scissors or shears can be used to snip off the pointy thorns on top of the leaves.

Which parts of the artichoke can I eat?

The petals (at the base), the center of the stem, and the entire artichoke heart are edible. The choke, or the fuzzy fibrous section of the artichoke, is not edible, as its name implies; you could choke if you try to eat it.