Learn how to cook artichokes in a pressure cooker, and you'll be able to get this delicacy on the table in a fraction of the time it takes to cook them in a steamer. Cooking artichokes in a pressure cooker takes only 15 minutes, and the 'chokes turn out super-tender and evenly cooked. It's a great way to save not only time but energy as well.
A 6-quart pressure cooker will hold 3 or 4 medium artichokes.
They can be stacked in layers if necessary.
Related: Pressure Cooker Safety Tips
How to Make Pressure Cooker Artichokes
What you'll need: Kitchen shears, chef's knife (one to try: Victorinox Chef's Knife), cutting board, vegetable peeler, a pressure cooker with a steaming rack (one to try: WMF Perfect Plus Pressure Cooker), tongs
- With a chef's knife, slice the dried end of the stem of the artichoke, leaving as much stem remaining as you'd like. Peel the tough exterior of the remaining bit of stem with a vegetable peeler (The stem can be eaten in the same way the heart is eaten). With kitchen shears, snip off the sharp points off of the leaves. When you get to the tightly closed leaves at the top, use a chef's knife to slice the tips off.
- Place a trivet or a steaming rack in a large 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 cooking time, use the quick-release method to release the pressure, and open the lid away from you to avoid getting 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 5 minutes.
Our Favorite Serving Suggestions
- Melt clarified butter and add a squeeze of lemon and a sprinkling of salt, and use it for dipping.
- Dip in garlic aioli or homemade mayonnaise.
- Pull away the leaves, scrape the hairy part off of the heart, quarter the heart and toss with vinaigrette to include in a salad.
- Make a mixture of breadcrumbs, minced garlic, butter, and grated parmesan cheese. Stuff the mixture between the leaves of cooked artichokes, and bake in the oven for 10 minutes.
- Cut cooked artichokes in half lengthwise, brush the cut side with garlic butter, and grill for 5 minutes, 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.