4 hours, 20 minutes
- Rinse artichokes well. Cut ½ inch off the top of each artichoke; trim the stem end so the artichoke stands flat. Pull the leaves open to hold the filling.
- Spoon 1 tablespoon of the garlic evenly between the leaves of each artichoke. Place artichokes in slow cooker; drizzle each with 1 tablespoon of the vinegar. Season with freshly ground pepper to taste. Pour wine into slow cooker and add enough water to come up one-fourth the sides of the artichokes.
- Cook, covered, on HIGH 4 hours or until a knife is easily inserted into the stem end and the leaves pull away from base. Remove from slow cooker and let cool slightly. Drizzle each artichoke with 1 teaspoon of the oil, and serve.
View all nutritional information
Calories 117, Calories Fat 41, Total Fat 4g, Saturated Fat 0g, Cholesterol , Sodium 122mg, Carbohydrate 17g, Protein 4g
|Calories (fat) extra||34|
|Total Fat (extra)||7|
|Saturated Fat (extra)||3|
|Vitamin A (extra)||5|
|Vitamin C (extra)||30|