Artichoke Pressure Cooker Recipes

The thing with artichokes and potatoes is that they are ready when they actually seem overdone.

This is why most of the less experienced cooks end up undercooking them: the secret is to leave them in until they look like they are on the verge of disintegrating.

But this won’t be a problem anyway if you handle them carefully. The trick, however, is to leave them to cool down, to the point they will re-collect themselves into tender bites.

How to prepare your artichokes for cooking

  • Cut the stems and the first layers of artichoke leaves which are tough, even if they don’t look damaged, tough leaves are hard to cook.
  • Without disbranching the rest of the leaves, separate and expose the inner leaves. Remove any other thorny or damages leave. Steam will cook the artichoke evenly if the inner leaves are accessible.
  • Clean the center of the choke by using a teaspoon, careful not to break it.
  • You can prevent discoloring the artichoke in the pressure cooker if you wet it in lemon juice.
  • When you place the artichokes in the steaming basket, arrange them upside down. The bottom of the artichokes is tougher than the rest so it will be better exposed to the tendering steam this way.

Artichoke Pressure Cooker Recipes - Baby Artichokes and two sauces

Artichokes are one of those veggies that can taste very differently depending on the way you cook them. If you cook them on the stove top, for example, you can try to add a hint of lemon to the water if you like the citrus taste.

But that won’t do much. However, using lemon while you cook the artichokes in a pressure cooker will cause the lemon juice to steam and imbue the artichoke leaves. For this you need only baby artichokes: their leaves are tender.

This artichoke pressure cooker recipes uses enough quantities for 4 to 6 side dishes. And this is what you need:

  • ¼ cup of lemon juice – prepare It yourself by squeezing lemons, avoid bottled products
  • 3 cups of water
  • 24 baby artichokes – remove the damaged outer leaves and the tops, make sure the artichoke’s color is light green, which means it is young and tender
  • ½ cup of Lemon Garlic Butter or ¾ cup of Soft Garlic anchovy Oil

Firstly, pour the water with lemon juice in the steamer. The artichokes must be placed in the steaming basket, not on the bottom of the pot. If your steamer has more baskets, you can use them both – it isn’t necessary for all the artichokes to sit on the same level.

Set the pressure to high for the first 5-6 minutes then to medium high for about 2 minutes.

Turn off the heating source and let them sit for 10 more minutes if you like your artichokes tender and for 5-6 minutes if you want them firm. The younger the artichokes, the less time is required for them to steam.

Release the pressure, and after the steam vanishes, evacuate the liquid carefully, the artichokes are fragile and you need to take care around them if you care about how your dishes will look.

If you want to use butter sauce, pour them on the artichokes while they are still warm, thus the sauce will melt a bit and add some extra flavor to the leaves.

If you like the oil sauce better, you may consider as an alternative to leave the artichokes to marinate in it for a couple of hours.

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