PREPARING ARTICHOKES RECIPES

Steps:

• Halve 1 medium lemon; cut one half into 4 wedges and set aside for serving.
• Trim 3 (about 10-ounce) artichokes one at a time, rubbing the cut side of the remaining lemon half over the cut parts of the artichokes as you trim to keep them from browning: Using a serrated knife, trim off a little bit of the stem flush with the bottom the artichoke. Cut about 1 inch from the top of the artichoke, exposing the heart (you should see some lavender or purple colors). Trim the spikes from all the leaves with kitchen shears. Rub the lemon all over the artichoke, then cut the lemon half into 4 pieces.
• Add 1 cup water to an electric pressure cooker. Squeeze the juice from the lemon pieces used on the artichoke into the water, then add the juiced pieces. Add 2 bay leaves and a handful of thyme sprigs, if using.
• Place the steamer rack into the pressure cooker. Place the artichokes in a single layer, cut side up on the rack. Lock the lid on and make sure the valve is set to seal. Set to cook for 20 minutes under High pressure. It will take about 8 minutes to get up to pressure.
• When the cook time is over, let the pressure naturally release for 15 minutes. Release any remaining pressure. Transfer the artichokes to a plate and let cool for 5 minutes.
• Wearing gloves and using your hands or using a spoon, scoop out the fuzzy parts of the heart and surrounding leaves and discard; leave the flesh underneath intact. Season with a pinch of kosher salt. Squeeze the reserved lemon wedges over the artichokes, getting juice in the heart and between the leaves. Serve as is or with your favorite dipping sauce, such as aioli or hollandaise

Steps:

• Halve 1 medium lemon; cut one half into 4 wedges and set aside for serving.
• Trim 3 (about 10-ounce) artichokes one at a time, rubbing the cut side of the remaining lemon half over the cut parts of the artichokes as you trim to keep them from browning: Using a serrated knife, trim off a little bit of the stem flush with the bottom the artichoke. Cut about 1 inch from the top of the artichoke, exposing the heart (you should see some lavender or purple colors). Trim the spikes from all the leaves with kitchen shears. Rub the lemon all over the artichoke, then cut the lemon half into 4 pieces.
• Add 1 cup water to an electric pressure cooker. Squeeze the juice from the lemon pieces used on the artichoke into the water, then add the juiced pieces. Add 2 bay leaves and a handful of thyme sprigs, if using.
• Place the steamer rack into the pressure cooker. Place the artichokes in a single layer, cut side up on the rack. Lock the lid on and make sure the valve is set to seal. Set to cook for 20 minutes under High pressure. It will take about 8 minutes to get up to pressure.
• When the cook time is over, let the pressure naturally release for 15 minutes. Release any remaining pressure. Transfer the artichokes to a plate and let cool for 5 minutes.
• Wearing gloves and using your hands or using a spoon, scoop out the fuzzy parts of the heart and surrounding leaves and discard; leave the flesh underneath intact. Season with a pinch of kosher salt. Squeeze the reserved lemon wedges over the artichokes, getting juice in the heart and between the leaves. Serve as is or with your favorite dipping sauce, such as aioli or hollandaise