How to cook artichokes

Artichokes are the darlings of the pressure cooker’s repertoire –  tough, fibrous and tricky to get perfectly tender – the pressure cooker turns this  seemingly un-approachable vegetable into a delightful appetizer in minutes.  Trimming whole artichokes is a snap and pressure cooking them turns their shield-like leaves into cradles of tender artichoke pulp that’s just waiting to slide off.

The only tricky part of this affair is adjusting the pressure cooking time to the artichoke’s size. Overcook an artichoke, and you get a pile of soggy leaves – heed the cooking times in the recipe based on size and you won’t be disappointed!

The dipping sauce, is straight out of the 1970’s – it’s the only dipping sauce my mother, Alice, ever made to serve with steamed artichokes and once you taste it you’ll immediately know that Dijonnaise is not only delicious, it’s hip!

Steamed Artichoke – pressure cooker recipe

  • Serving size: ½ artichoke
  • Calories: 77.5
  • TOTAL Fat: 5g
  • Sugar Carbs: 0g
  • Sodium: 155mg
  • Fiber Carbs: 3.5g
  • Protein: 2g
  • Cholesterol: 1.9mg

  • 2 medium artichokes
  • 1 lemon, sliced in half
  • 2 tablespoons mayonnaise (how to make your own)
  • 1 teaspoon Dijon mustard
  • 1 pinch paprika
  1. Wash well and remove the damaged outer leaves. If the artichokes are spiny, cut off the top edge and, using kitchen shears, trim the spines off the surrounding leaves.
  2. Wipe any cut edges with a lemon half – this will keep them from oxidizing.
  3. If you artichoke came with a stem (lucky you) just slice it off to make a flat bottom for the artichoke. Then, peel and slice the stem and boil it in the steaming liquid below the artichoke.
  1. Add one cup of water to the pressure cooker base (along with any trimmed stemmed pieces) and lower the steamer basket inside.
  2. Place artichokes facing up-wards and then spritz any remaining lemon on top of each.
  3. Close the lid and set the valve to pressure cooking position.
  4. Electric pressure cookers and stove top pressure cookers: Cook for 10 minutes at high pressure.
  5. When time is up, open the pressure cooker with the Natural release method – move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). For electric pressure cookers, when cooking time is up count 10 minutes of natural open time. Then, release the rest of the pressure slowly using the valve.
  6. Check for doneness by removing one of the outer leaves and tasting. Checking to see if the leaf readily yields the artichoke's meat from the wider edge of the leaf. If not, pressure cook for a few minutes more and open with Normal release method.
  7. Mix mayonnaise with mustard and place in small dipping container, then sprinkle with paprika.
  8. Serve warm.
Related text  How to legally change your name

InstantPot or Instant Pot recipe

Trimming artichokes for steaming - snip off tips.Remove outer leaves and snip the tips of the remaining ones. Keeping artichokes from oxidizingSlice off the top with a knife and wipe the cut edges with a lemon to keep the cuts from oxidizing. Artichokes before pressure cooking. Artichokes after pressure cooking

Pressure Cooker Steamed ArtichokePerfectly Steamed Artichokes - pressure cooker recipeTrimming artichokes for steaming in the pressure cooker

How To Eat A Perfect Steamed Artichoke

An artichoke is a wonderful, dramatic hors d’oeuvre usually intended to serve several people. Provide an additional bowl for guests to place their discarded leaves.

To eat, remove a leaf from the artichoke bulb and scrape the meaty part off with your teeth. Discard the rest of the leaf. When the artichoke is cooked perfectly, as yours should be, the inner leaves should be tender enough to be eaten whole.

When you get to the center of the artichoke, remove the remaining tiny leaves with your hands, and use a large spoon to scoop out the fuzzy hairs in the center of the heart, as demonstrated in the video below. Cut the heart into 6-8 pieces and make sure everyone gets a slice.

Eat slowly and enjoy.

Originally published April 24, 2011.

Like this post? Please share to your friends: