I swear I made these before seeing Julia Robert’s new movie,
“Cook, Eat, Pray” “Eat, Pray, Love” – which is full of beautiful food shots when she is in Rome, not far from my house! This artichoke dish has impact and is completely edible – the stem is the best part! If you want to use your hands the stems make they perfect handle (these would go great with the Pressure CookerTurkey-on-a-stick for a tactile, unexpected, lunch!)
When preparing artichokes, you need to dump them in acidulated water to keep them from browning- well, I made double use of it as a steaming liquid (one less container to wash!)
|Pressure Cooker||Accessories||Pr. Cook Time||Pr. Level||Open|
|6 L or larger||steamer basket||5 min.||High(2)||Normal|
- 6 artichokes - long, narrow and not compact.
- 2 lemons, one juiced and one sliced
- 1 tbsp pepper corns, whole
- 3 garlic cloves, squashed
- 1-2 cups Olive Oil for frying (not the good stuff)
- Prepare the acidualated water bath in your pressure cooker by adding two cups of water, the lemon juice, lemon slices, garlic and pepper corns.
- Prepare each artichoke by removing the toughest outer leaves, peeling the stem, cutting the dried, shriveled end of the stem, and slicing the top half of the leaves off.
- Then, tease the leaves open and and scoop out the hairy"choke" in the middle working quickly and delicately because immediately under the "choke" is the heart of the artichoke (which is the most tender and flavorful part).
- If this is the first time you are taking the choke out, you want to leave a little surface of almost "polka-dots" where the hairy chokes were attached. Tease the leaves open a little more and dunk in the pressure cooker head-down.
- When finished preparing all of the artichokes, shake them delicately to dislodge any pepper-corns, put the steamer basket in the pressure cooker, and if your stems are too tall, just fold them down so they fit in the pressure cooker.
- 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 5 minutes at high pressure.
- When time is up, open the cooker by releasing the pressure.
- Give the artichokes a little shake and move them to a strainer, and let them sit there, drying, for about 15 minutes.
- When they are relatively dry, heat up about ½" , or 2cm, of olive oil in a high-edged pan. Give the artichokes a final open teasing, and smash them down into the hot oil - you can do several at a time if you have a larger pan than what I used.
- Fry the bloom of the artichoke until they are just starting to get golden brown edges (about 3-4 minutes) and then move them to a folded paper towel to absorb the extra oil.
- Serve warm or at room temperature with a tarty yogurt sauce!