Vegan Artichoke and Cucumber Delight with Sous Vide Onions

Vegan Artichoke and Cucumber Delight with Sous Vide Onions
Chef Brainy
What Started it all:
Artichoke, Cucumber, onions, sous vide

Alright, listen up! We're making a bloody fantastic vegan dish that's packed with flavor. Don't mess it up! This recipe serves 4 people, so get your act together and follow the instructions to the letter. Let's go!


  • 4 artichokes
  • 2 cucumbers, thinly sliced
  • 2 large onions, sliced
  • Olive oil
  • Salt
  • Pepper
  • Fresh lemon juice
  • Fresh parsley, chopped
  • Balsamic glaze (optional)


  1. Trim the artichokes by cutting off the tough outer leaves and slicing off the top. Cut the artichokes in half and remove the choke. Boil them in salted water for about 20 minutes until tender. Drain and set aside.
  2. Seal the sliced onions in a vacuum bag with a drizzle of olive oil, a pinch of salt, and pepper. Immerse the bag in a sous vide bath set to 85°C (185°F) and cook for 1 hour. If you don't have a sous vide, you can slowly caramelize the onions in a pan over low heat until golden and soft.
  3. While the onions are cooking, thinly slice the cucumbers. Place them in a bowl and toss with a bit of salt and a squeeze of fresh lemon juice. Let them sit for about 10 minutes to absorb the flavors.
  4. Heat a grill pan over medium-high heat. Brush the boiled artichokes with olive oil and grill them until they have nice char marks, about 2-3 minutes per side. Season with salt and pepper.
  5. On a large serving platter, arrange the grilled artichokes and sliced cucumbers. Top with the sous vide onions. Drizzle with a bit more olive oil, a squeeze of lemon juice, and a sprinkle of fresh parsley. If you want to be extra fancy, add a drizzle of balsamic glaze.

There you have it, you donkeys! A stunning Vegan Artichoke and Cucumber Delight with Sous Vide Onions. If you followed the steps correctly, this dish should be a knockout. If not, well, don't blame the recipe! Get it right next time!

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