Posted by: lornasass | May 21, 2011

PRESSURE-COOKED ARTICHOKES

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.

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Responses

  1. 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?

    • 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!

  2. 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!

    • This sounds like a very fine idea! I’ve tucked some chopped garlic in between the leaves to good effect as well!

  3. 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 . . .

    • With a name like that, it’s no wonder you’d keep eating artichokes one way or another…

  4. 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.

    • It’s really true. 10 minutes does it unless they are huge!


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