Stuffed Artichokes -Pressure cooker.

Traci Olsen

4 artichokes, stem cut off at base cut off tips of each leave to remove thorny part

2 cups bread crumbs

1 cup of grated Parmesan cheese

4 cloves garlic

2 tsp of salt

2 tsp of pepper

1 ½ cups of water

Olive oil (to wet ingredients)

1. Cut off each thorny tip of each artichoke leaf and chop off the stem with a knife. When done, rinse them off and set aside to let dry

2. Mix together Parmesan cheese, bread crumbs, garlic, salt and pepper in a small bowl with olive oil.

3. Add the water to the bottom of the Instant Pot which is big enough to accommodate 4 artichokes and add the trivet

4. Holding one artichoke at a time, spread the leaves and stuff, trying to get it in between the leaves and lay each artichoke on the trivet when done.

5. Squeeze the artichokes together so they fit as best as possible

6. Drizzle each artichoke with a drizzle of extra virgin oil.

7. Cover pot and hit “Manual” or “Pressure Cook” High Pressure for 10 to 20 minutes (go to 10 if you want it a littler firmer and go to 20 if you want it VERY soft). Quick release.

8. Carefully remove the artichokes with tongs and set on a plate

Serve immediately. Each leaf should easily tear out!

After eating all the leaves, don't forget to clean & eat the "Best part." The artichoke heart

Enjoy!

While the suggested cooking time is a range of 10 to 20 minutes depending on how large the artichokes are and how many, go to 10 if you want it a littler firmer and go to 20 if you want it VERY soft.

*** I had extra large ones. Only 3 fit in cooker. I cooked 25 min.

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