This easy and delicious Slow Cooker Braised Artichokes with Potatoes, Garlic, and Sage is a hearty, comforting dish perfect for any day. With tender artichokes and crispy sage leaves, it’s full of flavor and simple to make. You can easily swap ingredients, making it a versatile addition to your meal rotation.

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Recipe Ingredients

• 1 lemon (juice)
• 8 globe artichokes
• 1 kg (2 lb 4 oz) Desiree potatoes (or other all-purpose potatoes), peeled and coarsely chopped into approximately 3 cm (1¼ inch) dice
• 1 fresh bay leaf
• 3 garlic cloves (whole, peeled)
• 750 ml (26 fl oz/3 cups) good-quality vegetable stock
• 1 tablespoon sage, coarsely chopped
• Olive oil, for shallow frying
• A small handful of sage leaves, to serve
• Extra virgin olive oil, for drizzling

How To Make Slow Cooker Braised Artichokes With Potatoes, Garlic And Sage

1. Prepare the artichokes: Add the lemon juice to a bowl of water. Cut off and discard the top 4–5 cm (1½–2 inches) of each artichoke, then trim the stalks, leaving 4–5 cm intact. Remove most of the tough outer leaves until you reach the softer inner leaves. Cut each artichoke into quarters and scrape out the hairy choke inside. Add the artichoke quarters to the lemon water to prevent discoloration.
2. Assemble in the slow cooker: Drain the artichokes and transfer them to the slow cooker along with the potatoes, bay leaf, and whole, peeled garlic. Pour in enough stock to cover the vegetables. Cover and cook on high for 2–2½ hours, stirring occasionally, until the artichokes and potatoes are tender. Add the chopped sage during the last 30 minutes of cooking.
3. Fry the sage leaves: In a small frying pan, heat 1–2 cm (½–¾ inch) of olive oil over medium-high heat. Fry the sage leaves for about 30 seconds until they become crispy. Drain them on paper towels.
4. Serve the dish: Using a slotted spoon, transfer the vegetables to a warm serving dish. Drizzle with a little of the braising liquid and some extra virgin olive oil. Season with sea salt and freshly ground black pepper. Top with the fried sage leaves and serve.

Recipe Tips

• Use fresh artichokes: For the best flavor and texture, choose fresh, firm artichokes. Avoid those with dry, wilted leaves.
• Prevent browning: Always add artichokes to lemon water right after cutting to keep them from turning brown.
• Cook on high: For the perfect tenderness, make sure to cook the vegetables on high for 2–2½ hours. Stir occasionally for even cooking.
• Fry the sage just before serving: Fry the sage leaves right before serving to keep them crispy and flavorful.
• Adjust the stock level: If you prefer a bit more liquid, feel free to add extra stock to keep the vegetables nicely covered.

Recipe FAQs and Variations

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