Artichokes are curious little veggies. With thorny leaves and not much to eat, one wonders why so much time is spent fussing over them let alone the 45 minutes it typically takes to cook them. But there’s something quite special about dipping those little leaves into a bowl of garlic infused melted butter or homemade mayonnaise. And once picked bare, you’re rewarded with a delicious meaty artichoke heart.
I may have mentioned that I’m in love with the pressure cooker we recently purchased. I find it absolutely delightful how quick you can cook food in it. Perfectly cooked artichokes in 10 minutes? Yes!
Pressure Cooker Artichokes
Serves 2 – 4 as an appetizer
Ingredients
2 large artichokes, washed and trimmed
1 tablespoons olive oil (optional)
1 teaspoon salt
Preparation
Wash the artichokes thoroughly under cold running water, rinsing between the leaves. Cut off the stem end of the artichokes close to the base. With a sharp knife, slice off the top 1 1/2 – 2 inches of each artichoke. Using a pair of kitchen scissors, cut off the sharp points of the leaves. Place artichokes in pressure cooker and fill with water just below the maximum liquid limit. Add olive oil if using and salt. Secure lid on cooker and bring to full pressure over medium-high heat. Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Continue to cook for 10 minutes. Quick release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. Remove artichokes and drain upside down on a paper towel lined plate. Serve warm with your favorite dipping sauce. The artichokes can be made in advance, covered and refrigerated and heated before serving.