Ooops! AD Blocker Detected
This content is FREE because it is supported by advertisements. Please deactivate - or whitelist our site - with your Ad blocker to read it. We appreciate your support and hope you'll find the recipes and info worthwhile the small bother of ads. Ciao! L
This artichoke dip is unique in several ways – beyond being pressure cooked! It’s made with fresh artichokes, not marinated hearts, and does not contain a single drop of mayonnaise or cream. The artichokes and white beans turn into an almost silver-green spread that harmonizes the delicate flavors with fresh yogurt, rich Parmesan and a hint of garlic. The resulting flavor is bursting into a complex symphony of cheesy artichokes.
Don’t sass this recipe up by adding some lemon zest as we did in an earlier batch. The lemon steals the show and renders this dip tasteless!
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|4 L or larger||none||15-20 min.||High(2)||10-min Natural|
- ½ cup dry cannellini beans, soaked overnight or quick-soaked
- 1 cup water
- 6-8 medium artichokes or 1 pound (500g) baby artichokes
- ½ lemon
- 2 cloves of garlic, smashed
- ¾ cup plain non-fat yogurt
- 1 teaspoon salt, or to taste
- ¼ teaspoon pepper
- ¾ cup grated Parmigiano Reggiano cheese
- Prepare the pressure cooker with water and beans and set- aside.
- Clean the artichokes by removing all of the outer leaves until the inner, lighter, part is reached. Trim off the leaf stubs and cut off the top ⅓ of the artichoke. Slice in half length-wise and remove the "choke" from the middle using a melon-baller.
- Quickly wipe all of the cut edges of the artichoke with the lemon half and place into the pressure cooker cut-side up. Baby artichokes do not have a "choke" so only remove the outer leaves, trim and chop off the top and wipe with a lemon - toss in the pressure cooker without halving.
- Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 15-20 minutes at high pressure.
- When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, disengage the “keep warm” mode or unplug the cooker and begin counting 10 minutes of natural open time. Then, release the rest of the pressure using the valve.
- To the pressure cooker add garlic, yogurt, salt, pepper and grated cheese. Blend the contents with an immersion blender.
- Serve warm immediately or refrigerate tightly covered and remove from refrigerator 30 minutes before serving. This dip can also be frozen for up to 3 months - defrost overnight in refrigerator before serving.
- Makes about 4 cups of dip.