Sous Vide Time and Temperature Charts

Welcome to the Amazing Food Made Easy sous vide time and temperature charts. To view the recommended cooking suggestions for an item just select it from the menu below. You can also view all the sous vide time and temperatures.

What Would You Like to Sous Vide?

How to Sous Vide Artichokes

Artichokes become tender when sous vided for around 45 to 75 minutes at 183°F to 185°F (83.9°C to 85°C). Adding some butter, lemon juice, or olive oil to the pouch can help add some richness.

Artichokes become tender when sous vided for around 45 to 75 minutes at 183°F to 185°F (83.9°C to 85°C). Adding some butter, lemon juice, or olive oil to the pouch can help add some richness.

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What is the Best Sous Vide Artichokes Temperatures and Times?

Artichokes become tender when sous vided for around 45 to 75 minutes at 183°F to 185°F (83.9°C to 85°C). Adding some butter, lemon juice, or olive oil to the pouch can help add some richness.
  • Artichokes: 183ºF for 45 to 75 Minutes (83.9ºC)

Do you have experience cooking artichokes? Let us know your thoughts in the comments below!

Looking for more fruits and vegetables? Check out the sous vide fruits and vegetables time and temperatures for all the sous vide information you need.

What Are Some Sous Vide Artichokes Recipes?

Here are several of the Artichokes recipes that I recommend trying out.

Sous Vide Navy Bean & Artichoke Salad with Mint Dressing and Fried Alliums Recipe

Sous Vide Navy Bean & Artichoke Salad with Mint Dressing and Fried Alliums Recipe image While it sounds complicated, this recipe utilizes a very simple technique of layering flavors and textures to create a delicious and flavorful final dish.

Sous Vide Artichokes Recipe

Sous Vide Artichokes Recipe image While the look daunting, once you learn how to trim them, artichokes can be simple and quick to prepare. The key is to use lemon on them throughout the cutting process to prevent oxidation. These are great added to a salad or pasta dish.

Sous Vide Artichokes Comments

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