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Carolyn & Joel
|Prep Time||45 minutes|
Stuffed artichokes cooked in the pressure cooker.
- 2 artichokes
- 1 1⁄4 c bread crumbs
- 3 clv garlic
- 1⁄4 c grated romano
- 2 T olive oil
- 3 T fresh parsley
- 1 ds salt
- 1 ds pepper
Read and thoroughly understand your pressure cooker instruction manual before attempting this recipe.
Snip pinchers and cut off stems, remove loose and tough lower leaves. Bang artichokes on countertop hard enough to spread the leaves but not so hard as to split the artichokes in half. Rinse the artichokes well and shake out the excess water; allow to drain.
Combine the remaining ingredients to make the stuffing. The mixture will be too dry so add water a little at a time until it is a good consitency; you should be able to pack it onto a spoon but it should not be a mushy paste. (You could add more olive oil and less water but that would increase the fat and calories and not really do much for the flavor)
Divide the stuffing into equal amounts for each artichoke and stuff the leaves.
Prepare your pressure cooker according to the manufacturer's instructions. Use at least 3/4" to 1" of water and place the artickokes in the pan. You may sprinkle them with salt, pepper, and cheese if you want. Secure the lid and cook 20 minutes after steam starts. Remove from heat and let the pressure reduce on its own for at least 5 minutes. Do NOT open the pan if it is under pressure.
You can use more or less stuffing or different seasonings to suit your tastes so feel free to experiment. Be careful with the salt and pepper; romano cheese is somewhat salty so you may not need to add salt at all.