Recipe:
2 fresh artichokes with stem still on
Enough water to fill the bottom of the pressure cooker just up to the shelf insert
Juice from ½ lemon
Splash of wine (use wine you’ll be serving with dinner)
Minced garlic
Herbs (use style of herbs you’re using in the main course)
1 Tsp minced onion or shallot (shallots if you want a little sweet note)
2 Tbsp olive oil
Pinch of salt
Wash and cut the spikes off of the artichoke leaves with kitchen scissors. Set aside. Don’t cut the bottom stem off yet.
Prepare pressure cooker by adding all ingredients, adding olive oil last after the herbs are properly wet by the water, lemon and wine.
Once all other ingredients are in, trim the bottom stem of the artichoke flush to the bottom, rub the bottom with what is left of the squeezed lemon and immediately seat them into the pressure cooker in contact with the fluid in the cooker.
Bring the pressure cooker to the “high” level and adjust the burner to ensure it stays at that level. Cook for about 20 minutes.
Typical dipping sauces:
Classics:
Mayonnaise (plain)
Butter (plain)
Butter plus minced garlic (mix to taste)
Creative:
Mayonnaise plus paprika plus Pic-a-Peppa sauce
