A pressure cooker turns tough, inedible artichokes into a tender, tasty dish. The gadget cooks up the veggies in a fraction of the time it takes to cook them in a steamer. Ready after a quick 15 minutes under pressure, pressure cooked artichokes are a great way to save not only time but energy as well.
A 6-quart pressure cooker will hold three or four medium artichokes. They can be stacked in layers if necessary. If you are new to using a pressure cooker, be sure to review the instructions on your model and general pressure cooker safety tips.
What you'll need:
How to Pressure Cook Artichokes
This method will work with as few or as many artichokes as you like (assuming they'll all fit in your cooker).
- With a chef's knife, slice off the dried end of the artichoke stem leaving as much stem remaining attached as you'd like. Peel the tough exterior of any remaining bit of stem with a vegetable peeler (The peeled, cooked stem can be eaten).
- With kitchen shears, snip off the sharp points of the leaves. When you get to the tightly closed leaves at the top, use the chef's knife to slice the tips off.
- Place a trivet or a steaming rack in a pressure cooker and add just enough water to reach the base of the steamer. Bring to a boil. Add the artichokes, stacking them on top of each other if necessary.
- Lock the lid into place and bring to high pressure over high heat. When pressure is reached, set the timer for 15 minutes (17 minutes for extra-large artichokes).
- At the end of the cook time, use the quick release method to release the pressure, opening the lid away from you to avoid being burned by escaping steam.
- Use tongs to remove the hot artichokes. Test for doneness by pulling one of the leaves. It should pull away easily and the flesh at the base of the leaf should be soft. If the artichokes aren't done, put the lid back on, bring the pot to pressure, and cook for another 3 to 5 minutes.
Now that the hard part is done, it's time for the fun part: eating your artichokes. There are a number of ways to serve artichokes; here are some ideas for dipping sauces and stuffings.
- For a simple dip, melt clarified butter and add a squeeze of lemon and a sprinkle of salt.
- Dip the leaves in garlic aioli or homemade mayonnaise.
- Pull away the leaves, scrape away the hairy part (the choke), quarter the heart, and toss it with vinaigrette to include in a salad or pasta.
- Make a mixture of breadcrumbs, minced garlic, butter, and grated parmesan cheese. Stuff the mixture between the leaves of the cooked artichokes and bake in the oven for 10 minutes.
- Cut the cooked artichokes in half lengthwise, brush the cut side with garlic butter, and grill for 5 minutes, or until grill marks appear. Serve with a squeeze of lemon.
- Dice cooked, cleaned artichoke hearts and stems and stir into eggs as they scramble along with capers and a bit of grated manchego cheese.