Well, it’s spring and that means artichokes!
The Sweetie picked up some big specimens and I popped them into the cooker with a cup of water and they were done in 10 minutes under high pressure with the quick-release.
(You can set them on a steaming rack if you’re feeling ambitious.)
Now, that’s what I call fast food!
I don’t bother making a dipping sauce. I just eat them plain, enjoying their subtle vegetal flavor.
PRESSURE COOKING WITH LORNA SASS 
I love artichokes! Did you use a rack or no rack? And does it matter if they’re stem up in the PC or not?
By: Tracy on May 21, 2011
at 10:51 AM
Hi Stacy: the rack is optional. I usually set them on their sides; it doesn’t seem to matter a whole lot! Good luck with the move!!! Happy cooking!
By: lornasass on May 21, 2011
at 10:56 AM
I also cook them without a rack and like to put in a half of a meyer lemon and a bit of extra virgin olive oil during the cooking process. YUM!
By: Terry on May 21, 2011
at 11:14 AM
This sounds like a very fine idea! I’ve tucked some chopped garlic in between the leaves to good effect as well!
By: lornasass on May 21, 2011
at 12:47 PM
In my otherwise provincial family, we dipped the cooked leaves in melted butter / chopped garlic (delicious but with a certain antisocial resonance); now, I’d opt for olive oil, balsamic vinegar, and some sea salt. Napkins and utensils, too . . .
By: R. D. Choak on May 21, 2011
at 3:07 PM
With a name like that, it’s no wonder you’d keep eating artichokes one way or another…
By: lornasass on May 21, 2011
at 3:25 PM
Can’t believe you cooked them only 10 minutes. Were they immersed?
I steam them on a trivet above the water and they require 22-26 minutes at 15lbs.
By: Diane in Los Angeles on June 7, 2011
at 9:13 AM
It’s really true. 10 minutes does it unless they are huge!
By: lornasass on June 13, 2011
at 4:59 PM