Slow-Cooker Lemon-Thyme Steamed Artichokes

• Lemon-thyme steamed artichokes
• 1 lemon
• 2 artichokes
• 1 tablespoon minced garlic
• 1/2 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon olive oil
• 2 sprigs fresh thyme, plus 2 teaspoons snipped fresh thyme
• Bagna cauda sauce (optional)
• 1 1/2 teaspoons minced garlic
• 3 tablespoons olive oil
• 2 tablespoons butter
• 2 canned anchovies, minced
• 1/4 teaspoon crushed red pepper

1. For the artichokes: Remove 3 strips of zest from lemon. Cut lemon in half. Trim stems from artichokes to stand; remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off sharp leaf tips. Rub cut edges of artichokes with a lemon half to prevent browning.
2. In a 31/2- or 4-qt. slow cooker place artichokes, stem ends down. Pour 1 cup water around artichokes. Squeeze lemon halves over artichokes. Sprinkle artichokes with garlic, salt, and pepper. Drizzle with oil. Add lemon strips and thyme sprigs. Cover and cook on low 6 to 7 hours or high 3 to 31/2 hours or until a leaf easily pulls out of artichoke. Using a slotted spoon, transfer artichokes to a platter. Drizzle with 2 Tbsp. Bagna Cauda Sauce. Sprinkle with snipped thyme. Serve with remaining sauce.
3. For the optional bagna cauda sauce: In a small saucepan combine 11/2 tsp. minced garlic; 3 Tbsp. olive oil; 2 Tbsp. butter; 2 canned anchovies, minced (2 tsp.); and 1/4 tsp. crushed red pepper. Cook over low heat 5 minutes or until sauce begins to bubble. Remove from heat. Makes 1/3 cup sauce.

lemonthyme steamed artichokes, lemon, artichokes, garlic, kosher salt, freshly ground black pepper, olive oil, thyme, cauda sauce, garlic, olive oil, butter, anchovies, red pepper

Taken from food52.com/recipes/78159-slow-cooker-lemon-thyme-steamed-artichokes (may not work)