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Stuffed Artichokes
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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.
| 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, or3 medium at12-ounces each - 1/2 lemon cut into wedges
- 1/2 cup butter melted, for serving, optional
Ingredients
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Instructions
- 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.
- 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. - 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. - 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.
- Use tongs to gently transfer the artichokes to serving plates. Serve with melted butter, if desired.
Ivy Manning is a Portland, Oregon based freelance food writer and author of Williams Sonoma Weeknight Vegetarian, Better From Scratch, Crackers and Dips: More Than 50 Homemade Snacks, The Adaptable Feast: Satisfying Meals for the Vegetarians, Vegans and Omnivores At Your Table, and The Farm to Table Cookbook: The Art of Eating Locally.
Ivy's work regularly appears in Cooking Light, Fine Cooking, Clean Eating, and Every Day with Rachel Ray. Visit her at www.ivymanning.com and on Instagram at Ivy_Manning
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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!!!
OMG. This was good. Will make it again.
Amazing!! Will make it again!
Thank you for the recipe! I use a silicone trivet and it’s much better than the metal trivet that came with the instant pot. I got it on Amazon: https://amzn.to/35LvU9n