How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker

Ingredients

• 2 medium-sized artichokes
• 1 cup water
• 1-2 T fresh lemon juice
• 1/2 tsp. dried lemon zest or 1-2 tsp. fresh lemon zest
• 1 tsp. dried shallots or 2 tsp. minced fresh shallots

Directions

How to Prepare the Artichokes:Trim the discolored end of the artichoke stem, then cut off the very lowest leaves and peel the stem if needed.After the stem is trimmed and peeled, cut the artichoke and the stem in half. Use a small sharp knife to make a deep cut under the fuzzy choke on each half. Grab the very inside leaves, and pull out, taking the choke with it. Try to leave as much of the leaves as you can while removing all the choke.Lately I like to use kitchen shears and cut off the sharp ends; your choice on that.Instant Pot Instructions:Trim artichoke stems, cut in half, remove the choke, and trim leaves if desired, as described above.Put a steamer basket in the Instant Pot with 1 cup of water. (I like to add a few tablespoons of my fresh-frozen lemon juice, which keeps the artichokes from turning brown.)Put four artichoke halves into the Instant Pot, facing down. (I’m using a 6 Quart Instant Pot and I probably could have fit a couple more artichoke halves.Lock the lid and choose MANUAL, HIGH PRESSURE, 8 minutes.When the pressure cooking time is done, choose the QUICK RELEASE method to release the pressure.Serve hot or cold.Stovetop Pressure Cooker Instructions:Trim artichoke stems, cut in half, remove the choke, and trim leaves if desired, as described above.I used a 3.7 quart Kuhn Rikon pressure cooker to cook four artichoke halves at a time, but you could probably fit a couple more.Put the metal rack in the bottom of the pressure cooker Add 2 cups water (and lemon juice if desired) and then put in artichokes, inside facing down.Put the pressure cooker on the stove, lock lid, and bring to HIGH PRESSURE.Then lower heat enough to maintain high pressure and pressure cook for 6 minutes. (Start timing as soon as high pressure is reached.)After six minutes, use QUICK RELEASE method to release pressure, then open lid carefully.Test for doneness by pulling out one leaf; it should remove easily and be tender on the end and the stem should pierce easily with a fork.My artichokes were perfectly cooked in six minutes, but if you need to cook a little longer, just put lid on but don’t lock and cook a few minutes more.Serve artichokes hot or cold.