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Steamed Lemon Artichokes, Pressure Cooker

1 cupwater
2 large lemons, juiced and rinds reserved
1 teaspoonssalt
1 bay leaf
4 largeartichokes, trimmed
1 cupmayonnaise
1 clove garlic, peeled and minced
dashTabasco sauce, or to taste
2 tablespoons minced flat-leaf Italian parsley or snipped dill
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Steamed Lemon Artichokes, Pressure Cooker - Instructions

Add water to the pressure cooker. Add all but 3 tablespoons of lemon juice, salt, and
bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water.

Trim the artichokes: Cut off the stems. Tear off and discard top 2-3 layers of tough
leaves. From the top of the artichoke, cut off 1-1 1/2 inches. Carefully expose
inner leaves and choke. Pull out and discard any thorny leaves. Scoop out any fuzzy
matter from center of choke. Dampen whole surface of artichoke in the lemon water and
place artichokes upside down in the pressure cooker.

Cover and set to high pressure for 7 minutes.

Release the pressure using the quick-release method.

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Steamed Lemon Artichokes, Pressure Cooker - Instructions Continued

Unlock and remove lid. Carefully remove artichokes from pressure cooker using a
slotted spoon. Cool to room temperature.

Mix mayonnaise, the rest of the lemon juice, garlic, and Tabasco to taste.

Carefully open the center of each artichoke. Fill with 1/4 of lemon mayonnaise.
Sprinkle top with parsley or dill.


Recipe courtesy of Deni, Reprinted with permission.

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