Whole Artichokes Pressure Cooker Recipe

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Recipe Category: Vegetables

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Whole Artichokes Pressure Cooker Recipe

Ingredients

SERVES 1 to 2 – Cooker: 6- to 8-quart – Time: 27 minutes at HIGH pressure

  • 1 jumbo artichoke (1 pound or larger)
  • ½ lemon
  • 1 tablespoon olive oil
  • 1½ cups water
  • 2 cloves garlic, peeled

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 1 inch from the top
  3. Use scissors to trim off the pointed tips of any remaining whole leaves
  4. Trim off and discard about ½ inch from the base of the stem
  5. Cut the lemon half in half
  6. Holding the artichoke over a 6- to 8-quart pressure cooker, squeeze the lemon pieces over the artichoke, aiming to cover most of it with lemon juice
  7. Drop the lemon pieces into the pressure cooker
  8. Now repeat the process with the oil, drizzling it over the artichoke and allowing it to drip into the pressure cooker
  9. Place the artichoke in the pressure cooker, stem side up or sideways if the stem is too long to fit
  10. Add the water and drop in the garlic cloves
  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 27 minutes
  15. Remove the pot from the heat
  16. Open the cooker with the Quick Release
  17. Be careful of the steam as you remove the lid
  18. Using tongs, remove the artichoke to a plate, tipping it upside down to allow any liquid to drip out as you remove it
  19. Serve the artichoke hot, 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
  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. Keeps 4 to 5 days in the refrigerator in a ziptop plastic bag

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