Artichokes
2015-07-29- Cuisine: Italian
- Course: Side Dish
- Skill Level: Easy
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- Servings: 8
- Prep Time: 10m
- Cook Time: 14m
- Ready In: 30m
Average Member Rating
(4 / 5)
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Nutritional Info
This information is per serving.
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Calories
216 -
Total Fat
12 g -
Saturated Fat
3 g -
Cholesterol
11 mg -
Sodium
438 mg -
Potassium
51 mg -
Carbohydrates
19 g -
Dietary Fiber
3 g -
Sugars
0 g -
Protein
7 g
Ingredients
- 4 artichokes
- 2 garlic cloves, pressed
- 3/4 cup grated Parmesan cheese
- 1-1/2 cup bread crumbs
- 1/2 stalk celery
- 1/2 teaspoon dried parsley
- 1/2 teaspoon dried basil
- 2 tablespoons lemon juice
- 1/3 cup olive oil
- 2 cups chicken broth
Method
Step 1
Cut off bottom & top of artichokes with a sharp knife. Trim the tops off any pointy leaves and remove choke. (I use a scissors for the leaves and a melon baller to scoop out the choke). Squirt lemon juice on them after cutting to keep them from turning brown.
Step 2
Peel stems and dice with celery. Mix in garlic, cheese, bread crumbs, basil and parsley
Step 3
Fill center and leaves with mixture. Add lemon juice and oil to moisten. Wrap loosely in foil and put in steamer basket in pressure cooker.
Step 4
Cook in chicken broth with a little lemon juice for 14 minutes in pressure cooker on pressure 3 (high).
Another preparation I like is roasted. Trim artichokes as described, but also cut them in half lengthwise. Removing the choke is a lot easier this way. Then stuff and wrap in foil. Roast at 400° for 45 minutes. Unwrap for a few minutes at the end if you want to crisp the edges.