Medium Artichokes Pressure Cooker Recipe

Recipe Category: Pressure-Cooker

Medium Artichokes Pressure Cooker Recipe

Ingredients

SERVES 2 to 6 – Cooker: 6- to 8-quart – Time: 12 minutes at HIGH pressure

  • 4 to 6 medium artichokes (6 to 8 ounces each)
  • 2 lemons, cut in half
  • 1½ cups water
  • 2 tablespoons olive oil

Method

  1. Trim the artichoke: Pull off and discard any small leaves on the artichoke stem
  2. Place the artichoke on a cutting board on its side and use a large knife to cut off about a third of the top
  3. Use scissors to trim off the sharp points of any remaining whole tough leaves
  4. Trim off and discard about ½ inch from the base of the stem
  5. A further, optional step, is to open up the leaves at the top and remove the choke (the inner thorny leaves and fuzz) with a melon baller or spoon
  6. Rub the cut parts of the artichoke with 2 of the lemon halves
  7. Place the water and juice of 1 lemon in a 6- to 8-quart pressure cooker
  8. Set a trivet or steamer basket on the bottom
  9. Place the artichokes in the pressure cooker, stem side up
  10. Drizzle each with the oil
  11. Close and lock the lid
  12. Set the burner heat to high
  13. When the cooker reaches HIGH pressure, reduce the burner heat as low as you can and still maintain HIGH pressure
  14. Set a timer to cook for 12 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Natural Release method; let stand for 15 minutes
  17. Be careful of the steam as you remove the lid
  18. Using tongs, remove the artichokes to a plate, allowing any liquid to drip out as you remove them
  19. Serve the artichokes warm, at room temperature, or cold
  20. Eat by pulling off individual leaves and scraping them with your teeth to enjoy the tender portions
  21. Discard the top, fibrous portion of each leaf
  22. When you reach the spiky center choke, which is inedible, use a soup spoon to remove it, if you didn’t when you were prepping the artichokes for cooking
  23. Trim the dark green portions from the remaining tender heart and cut the heart into bite-size pieces
  24. You will find that the center portion of the stem is also tender and delicious
  25. They will keep 4 to 5 days in the refrigerator in a ziptop plastic bag

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