Instant Pot Stuffed Artichokes Recipes

INSTANT POT® STEAMED ARTICHOKES

Steps:

• Combine water, garlic, bay leaf, and salt inside a multi-functional pressure cooker (such as Instant Pot®). Place steamer in the pot. Add artichokes, trimmed top facing up; drizzle with lemon juice. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 10 minutes. Allow 10 to 15 minutes for pressure to build.
• Release pressure carefully using the quick-release method according to manufacturer's instructions, about 5 minutes. Unlock and remove lid.
• Cool until easily handled. Pull off outer petals one at a time. Pull through teeth to remove the soft portion of the petal. Discard remaining petal. Spoon out fuzzy center near the stem and discard. Eat the bottom whole or cut into pieces.

BUTTERY STUFFED ARTICHOKES

Steps:

• Rinse the artichokes and trim the bottom of the stems. Cut off about 1" of the top of the artichoke. Using scissors, cut the tip off of each leaf. Rinse artichokes under cool water.
• Bring a large pot of salted water to a boil. Add artichokes and simmer 30-45 minutes or until leaves are easily pulled off. Drain well.
• Meanwhile, preheat oven to 425°F.
• Combine bread crumbs, butter, garlic powder, lemon zest, and ¼ cup of the parmesan cheese in a small bowl. Stuff breadcrumb mixture between the leaves of the artichoke.
• Place on a baking sheet, top with remaining parmesan cheese, and drizzle with olive oil. Bake 8-10 minutes or until crumbs are golden. Broil 1-2 minutes if desired.
• Serve warm with lemon wedges and melted butter or aioli for dipping.

INSTANT POT STUFFED ARTICHOKES

Steps:

• Let's give those artichokes a haircut! Cut off each thorny tip of each artichoke leaf and chop off the stem with a knife. When done, rinse them off and set aside to let dry
• Mix together Parmesan cheese, granulated garlic, salt and pepper in a small bowl
• Add the water and crushed garlic to the bottom of the Instant Pot which is big enough to accommodate 4 artichokes and add the trivet
• Holding one artichoke at a time over the pot, spread the leaves and add about a 1/4 of the cheese mixture trying to get it in between the leaves and lay each artichoke on the trivet when done. (Any mixture that falls off the artichoke will go into the water in the pot - which will become our dipping sauce). Squeeze the artichokes together so they fit as best as possible
• Drizzle each artichoke with 1 tbsp of extra virgin oil, allowing the excess to land in the water of the pot
• Cover pot and hit "Manual" or "Pressure Cook" High Pressure for 10-20 minutes (go to 10 if you want it a littler firmer and go to 20 if you want it VERY soft). Quick release. Carefully remove the artichokes with tongs and set on a plate
• The water will darken and become the dipping sauce for your artichokes. Pour into a bowl.
• Serve immediately. Each leaf should easily tear out! Dip each leaf and skin the meat off with your teeth and discard the leaf. Then eat the heart if you desire to work to get it out (some say this is the hidden treasure of the artichoke!)
• Enjoy!