Pressure Cooker Artichokes

This is the best artichokes recipe. They’re easy to make and always a guest favorite!

Prep Time 10

Cook Time 15

Course Appetizer

Choose artichokes with tight compact leaves. They should be firm and feel heavy for their size.
Cut off the artichoke stem close to the base to allow to sit upright. Remove the small leaves at the base.
With a knife, cut off the top of the artichoke about 1/2 to 1 inch.
With a pair of kitchen scissors, snip off the tips of each leaf (optional).
Rinse the artichokes under cold water.
In a pressure cooker, add water, salt, and a lemon slice.
(Optional: Aromatics of your choice. Here, I added a bay leave, and a garlic clove).
To eat the artichokes, pull off each leaf. Dip it in your choice of dips and gently bite down on the leaf while pulling it between your teeth.
When all the leaves have been eaten, you will be left with the heart and the choke. Use a spoon to scrape off the hairlike texture. Now, you can enjoy the heart, the best part.
Artichoke dipping sauce ideas:
1/2 cup mayonnaise
1 tablespoon balsamic vinegar
1 garlic glove, minced
or
1/2 lemon juice
3 tablespoons extra virgen olive oil
Salt and pepper to taste

Serve warm or at room temperature.