Artichokes Braised In An Electric Pressure Cooker
Are you looking to impress your guests with a delicious and elegant dish? Look no further than these tender and flavorful lemon and garlic artichokes. With their golden-brown exteriors and succulent hearts, these artichokes are a delightful addition to any meal. Follow these simple steps to create a dish that is sure to leave everyone asking for seconds!
— Constant Cookbook
Ingredients
- 2 lemons, quartered
- 6 large artichokes
- 1/2 cup extra-virgin olive oil
- Salt and freshly ground pepper, to taste
- 4 to 6 peeled garlic cloves, crushed
- 4 fresh thyme sprigs
Instructions
- Squeeze the juice from the quarters of 1 lemon into a large bowl of cold water. Working with 1 artichoke at a time, remove the tough outer leaves to expose the yellow core. Peel the stem end, keeping about 1 inch of the stem intact. Trim 1 inch off the top of the artichoke and cut in half lengthwise through the center. Scoop out the furry choke. Add the cleaned artichoke to the lemon water and repeat with the remaining artichokes. Just before cooking, drain the artichokes well and pat dry with paper towels.
- Set an electric pressure cooker to "brown" according to the manufacturer's instructions and warm the olive oil until nearly smoking. Season the artichokes with salt and pepper and carefully place them, cut sides down, in the cooker, making sure they lie flat and working in batches if needed. Cook until they are evenly browned underneath, 6 to 10 minutes.
- Return all the artichokes, cut sides up, to the cooker and add the garlic, thyme and the remaining lemon quarters. Cover, set the pressure to "high" and cook for 9 minutes. Release the pressure according to the manufacturer's instructions. Transfer the artichokes to a serving bowl or platter. Squeeze the juice from the cooked lemon quarters over the artichokes.
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