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Artichokes Braised in an Electric Pressure Cooker


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Artichokes Braised in an Electric Pressure Cooker

Post by Lobo on Thu 21 Jan 2016, 11:36 pm

Artichokes Braised in an Electric Pressure Cooker

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Prep Time: 25 minutes
Cook Time: 29 minutes
Servings: 4
In this recipe, the artichokes are braised in a pressure cooker, which reduces the overall cooking time. As you cut and trim the artichokes, drop them in a bowl of lemon water, which will help prevent the cut surfaces from discoloring.

  • 180


  • 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

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Wine Pairing

This pairs well with crisp, light-bodied white wines like the Domaine Guillerault Fargette, Sancerre from our Wine Club.


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.
Williams-Sonoma Kitchen.

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