Active Time: 20 Minutes
Total Time: 43 Minutes
Yield: 4 Servings
Pressure Build Time: 10 min
- Melon Baller
Whoever first thought of eating an artichoke must have been quite daring since they’re the immature buds harvested from a prickly thistle. But once cooked, artichokes offer a lovely nutty flavor and tender texture. The trick when eating them is to scrape each petal through your teeth to get at the tender, inner part. This slightly retro dish makes for a fun first course.
- 4 medium whole artichokes
- 1/4 cup fresh lemon juice (from about 2 large lemons) (64g)
- 1 1/2 cups Italian style breadcrumbs (168g)
- 1/2 cup finely grated Parmesan, plus more for garnish (50g)
- 2 garlic cloves, finely chopped
- 1/4 cup olive oil (48g)
- 3 Tbsp dry white wine (44g)
- 1/2 tsp kosher salt
- 1 tsp freshly ground black pepper
- 1 1/2 cups water (354g)
- Freshly grated Parmesan, for serving
- Chopped fresh parsley, for garnish
1. Prepare each artichoke for stuffing by trimming stem so artichoke can sit flat and cutting off pointy top to reveal choke.
2. Stretch out the petals by using your fingers to gently pull them down; pull off and discard any small, dark petals near the base.
3. With your fingers, pull out and discard the tender petals in the center of the artichoke.
4. Using a melon baller, scrape out and discard the fuzzy choke from the center of the artichoke.
5. Dunk the top of each artichoke into the lemon juice and let soak for a couple of seconds to prevent tops from browning while you make the stuffing.
6. In a large bowl, mix breadcrumbs, Parmesan, garlic, olive oil, wine, salt, and pepper.
7. Working with one artichoke and about 1/3 cup of the crumb mixture at a time, gently pull down on the petals to make room and then stuff with the breadcrumb mixture.
8. Pat more of the breadcrumb mixture on top of the artichoke, filling the space where the choke had been.
9. Repeat with the remaining three artichokes and the breadcrumb mixture.
10. Pour water into cooking pot and place Smart Cooker™ steam rack inside pot with the handles folded underneath.
11. Place the artichokes on the rack with the tops facing up.
12. Close lid and set to locked position.
13. Set regulator knob to “Sealed.”
14. Pressure Cook on High for 13 minutes with release method: Quick.
Finish & serve:
15. Remove lid.
16. Use tongs to remove artichokes from pot.
17. Serve sprinkled with additional cheese and chopped parsley.