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Pulled Pork Burrito Bowls
Artichokes With Roasted Garlic Butter
| By : |
| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
4 servings
|
Ingredients
- 4 medium artichokes (see note)
- 1 lemon halved
- 1 lemon wedges for serving
- 1 cup Water
- 8 tbsp Roasted Garlic Compound Butter or
8 tablespoons unsalted butter plus2 cloves garlic, grated
Ingredients
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Instructions
- Prepare the artichokes by trimming the stems flush with the bottoms. Peel away any browned outer leaves. Chop off the tops of the artichokes (about one-quarter of the way down). Using kitchen shears, snip off the thorny tips of the remaining leaves. Rinse the artichokes under running water and shake off excess water. Rub the cut edges of the artichokes with the cut half of the lemon to help slow them from browning.
- Pour the water into the Instant Pot. Place the metal steam rack/trivet or steamer basket inside. Set the artichokes upright on the rack, stacking them if necessary. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 10 minutes.
- When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting.
- Meanwhile, if using the already-made compound butter, melt it in a small saucepan over low heat. If making fresh garlic butter, gently melt the butter in a small saucepan over medium heat, stir in the grated garlic, and simmer for 1 minute. Remove either garlic butter from the heat.
- When the pressure is fully released, open the lid. Use tongs to carefully remove the artichokes to serving plates. Serve the artichokes with lemon wedges and individual dishes of melted garlic butter for dipping.
Recipe Notes
“Medium” artichokes weigh about 1/4 pound and are approximately the size of softballs. If you are using larger artichokes, you will need to adjust the cooking time accordingly. Start by adding 3 to 5 minutes of cooking time. You can always reseal the Instant Pot and add more time if needed.
MARK SISSON is the bestselling author of The Primal Blueprint, a former world-class endurance athlete, and one of the leading voices of the burgeoning Evolutionary Health Movement. His blog, MarksDailyApple.com, has paved the way for Primal enthusiasts to challenge conventional wisdom’s diet and exercise principles and take personal responsibility for their health and well-being.
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Did this and the artichokes came out perfect. I will most likely make them this way again.
Easy, tasty!
I cooked them longer than the required time so that they would soften, but they were inedible. So sad. My forst Instant Pot fail.
Perfect cooking process for a very hard item. Added fresh thyme to garlic butter. Strain the butter to remove the garlic and herbs for serving.
Time is based on a softball sizes artichoke, adjust accordingly otherwise they were perfect
Well i must have had artichokes that were bad. I cooked them for 11 minutes and rested for eleven. So tough I couldnt pull the leaves off. I did cut the top off but cooked it with the cut side down like othe recipes said.
Really great. Peal stem skin prior to steaming
First time use of instant pot, very good! NORMALLY it takes an hour on the stove.
Perfect! I think it is easier than stovetop method and texture as well as taste is better.
My first dinner in my pot. Turned out just Perfect. Did not use wine. Used beef broth.
Sorry my review was got the roast not artichoke
Best Artichoke I have ever had. They were out of season but the instapot worked its magic and they were so tender. I used larger chokes and added 3 extra minutes to the cook time. Perfect!!
Needed to increase the cook time for 2 large artichokes and they were just so so. The hearts were still hard, but for my first try with the Instant Pot it was a good learning experience.