Stuffed Artichokes
By :Instant Pot Italian by Ivy Manning
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The Instant Pot is ideal for steaming artichokes: Just place them on a trivet, add water, and 25 minutes later, you’re in business. Stuffing a cheesy, herby bread crumb mixture between the artichoke leaves elevates the thistle to special-occasion status, but it’s easy enough to make on a weeknight. You’ll be able to fit two large artichokes (about a pound each) or three medium (12 ounces or under) artichokes in the pot. Either way, the recipe will serve four people as a shared side dish, or two as an elegant entrée.
Votes: 2
Rating: 5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Artichoke, Bread Crumbs, Cheese
Prep Time 15 minutes
Cook Time 25 minutes
Servings
2-4 servings
Ingredients
  • 2 cups bread crumbs fresh from 3 slices sturdy white sandwich bread
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Pecorino Romano cheese grated
  • 1/4 cup prosciutto chopped slices
  • 2 tablespoons basil chopped fresh
  • 3 cloves garlic finely chopped
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 large artichokes large at 1-pound each, or 3 medium at 12-ounces each
  • 1/2 lemon cut into wedges
  • 1/2 cup butter melted, for serving, optional
Course Side Dish
Cuisine Modern
Difficulty Easy
Browse Category Side Dishes
Duration 30-60 min
Cooking Technique Pressure Cook
Main Ingredient Artichoke, Bread Crumbs, Cheese
Prep Time 15 minutes
Cook Time 25 minutes
Servings
2-4 servings
Ingredients
  • 2 cups bread crumbs fresh from 3 slices sturdy white sandwich bread
  • 1/2 cup Parmesan cheese grated
  • 1/2 cup Pecorino Romano cheese grated
  • 1/4 cup prosciutto chopped slices
  • 2 tablespoons basil chopped fresh
  • 3 cloves garlic finely chopped
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 large artichokes large at 1-pound each, or 3 medium at 12-ounces each
  • 1/2 lemon cut into wedges
  • 1/2 cup butter melted, for serving, optional
Votes: 2
Rating: 5
Rate this recipe!
Instructions
  1. Place the bread crumbs in a medium sauté pan and cook over medium-low heat, stirring frequently, until golden brown, 4 minutes. Pour into a large bowl and let cool for a few minutes. Add the cheeses, prosciutto, basil, and garlic and stir to combine. Season with salt and pepper. Add the oil and stir to moisten the bread crumbs.
  2. With a serrated knife, cut off the top quarter of the artichokes and trim the stems to 1 inch. Rub the cut surfaces with lemon. Separate the leaves to open up the artichokes a little. Push the stuffing down between the leaves, dividing it evenly among the artichokes.
  3. Place a trivet in the pot and add 1 1/2 cups cold water. Place the artichokes stem-side down on the trivet. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  4. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock the lid back on and cook on High pressure for 1 to 3 minutes more. Quick-release the pressure.
  5. Use tongs to gently transfer the artichokes to serving plates. Serve with melted butter, if desired.
3 replies
  1. Soniapet66
    Soniapet66 says:

    Wow, Ι made 4 of these in batches this AM & sent each one to work and school for lunches. Delicious, light and very healthy! Yum!!!

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