ARTICHOKE IN THE INSTANT POT RECIPES

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STEAMED ARTICHOKE – INSTANT POT RECIPES



Steamed Artichoke – Instant Pot Recipes image

Artichokes are a low-carb, low-calorie vegetable, and a great source of potassium, vitamin C, and dietary fiber. With this mountain of benefits, they’re hard not to love, and steaming them is an easy way to get them ready to eat with all of the nutrients intact!

Provided by I Love My Instant Pot Keto Diet by Sam Dillard

Prep Time 1 minutes

Cook Time 30 minutes

Yield 2 servings

Number Of Ingredients 5

1 large artichoke
1 cup Water
1/4 cup grated parmesan cheese
1/4 tsp salt
1/4 tsp red pepper flakes

Steps:

  • Trim artichoke. Remove stem, outer leaves and top. Gently spread leaves.
  • Add water to Instant Pot and place steam rack on bottom. Place artichoke on steam rack and sprinkle with Parmesan, salt, and red pepper flakes. Click lid closed. Press the Steam button and adjust time for 30 minutes.
  • When timer beeps, allow a 15-minute natural release and then quick-release the remaining pressure. Enjoy warm topped with additional parmesan.

STUFFED ARTICHOKES – INSTANT POT RECIPES



Stuffed Artichokes – Instant Pot Recipes image

The Instant Pot is ideal for steaming artichokes: Just place them on a trivet, add water, and 25 minutes later, you’re in business. Stuffing a cheesy, herby bread crumb mixture between the artichoke leaves elevates the thistle to special-occasion status, but it’s easy enough to make on a weeknight. You’ll be able to fit two large artichokes (about a pound each) or three medium (12 ounces or under) artichokes in the pot. Either way, the recipe will serve four people as a shared side dish, or two as an elegant entrée.

Provided by Instant Pot Italian by Ivy Manning

Prep Time 15 minutes

Cook Time 25 minutes

Yield 2-4 servings

Number Of Ingredients 11

2 cups bread crumbs (fresh from 3 slices sturdy white sandwich bread)
1/2 cup Parmesan cheese (grated)
1/2 cup Pecorino Romano cheese (grated)
1/4 cup prosciutto (chopped slices)
2 tablespoons basil (chopped fresh)
3 cloves garlic (finely chopped)
Salt and pepper
2 tablespoons olive oil
2 large artichokes (large at 1-pound each, or 3 medium at 12-ounces each)
1/2 lemon (cut into wedges)
1/2 cup butter (melted, for serving, optional)

Steps:

  • Place the bread crumbs in a medium sauté pan and cook over medium-low heat, stirring frequently, until golden brown, 4 minutes. Pour into a large bowl and let cool for a few minutes. Add the cheeses, prosciutto, basil, and garlic and stir to combine. Season with salt and pepper. Add the oil and stir to moisten the bread crumbs.
  • With a serrated knife, cut off the top quarter of the artichokes and trim the stems to 1 inch. Rub the cut surfaces with lemon. Separate the leaves to open up the artichokes a little. Push the stuffing down between the leaves, dividing it evenly among the artichokes.
  • Place a trivet in the pot and add 1 1/2 cups cold water. Place the artichokes stem-side down on the trivet. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock the lid back on and cook on High pressure for 1 to 3 minutes more. Quick-release the pressure.
  • Use tongs to gently transfer the artichokes to serving plates. Serve with melted butter, if desired.

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