How to cook artichokes sous vide

How to cook artichokes sous vide

How to cook artichokes sous vide

Artichokes, both globe and baby, are an expensive ingredient and it is important to cook them with care. Cooking artichokes sous vide gives a consistent result as the temperature of the water remains the same throughout, unlike when cooking conventionally on a stove when the amount of heat must constantly be adjusted to control the cooking process.

Here we provide a basic recipe for a barigoule to add to the vacuum bag when cooking the artichokes.

For instructions for preparing globe artichokes, look at our easy-to-follow guide.


  • 4 globe artichokes
  • 250ml of water
  • 250ml of white wine
  • 60ml of white wine vinegar
  • 1/2 bulb of garlic
  • 1 sprig of thyme
  • 1 bay leaf
  • 1 tsp coriander seeds
  • 1 tsp white peppercorns
  • 100ml of olive oil
Preheat the water bath to 85°C
Put all of the ingredients except the olive oil into a saucepan, bring to the boil, then leave to cool
Pass the mixture through a fine sieve and add the olive oil
Prepare the artichokes and add to a vacuum bag with the cooking liquid. Seal
Place the bag in the water bath and cook for 1½ hours
Remove the bag from the water and leave the artichokes to cool in the bag
The artichokes are now ready to use


For a much sharper flavour, Nuno Mendes cooks his artichokes in straight white wine, omitting the water altogether.

Serving suggestions

Martin Wishart makes a classic Artichokes barigoule and Tom Aikens’ Poached turbot with artichokes and Sauternes velouté is an upmarket supper.Marcus Wareing Queen Anne’s artichoke tart is refined and rich.