Stuffed Artichokes (Using the Instant Pot)

Stuffed artichokes are something my italian family always has for special occasions or holidays, partly because they are a pain in the butt to cook! They can take up to 2 hours to cook until softened…but not anymore! In the words of my Italian mother “it is worth it to buy the Instant Pot just for the artichokes!” They come out so tender and flavorful in just 9 minutes! Check out this easy and delicious recipe below!

Serves 4-

Ingredients-

4 Large Globe Artichokes

1 Lemon (Slice half of it into 4 thin slices and half of it squeeze the juice and reserve it in a bowl)

2 Cloves of Garlic (peeled)

2 Bay Leaves

1 Sprig of Rosemary (can also use Thyme or Parsley)

1/2 Cup Chicken Broth

1/2 Cup White Wine

Black Pepper

Breadcrumb Stuffing-

1 Small Clove of Garlic finely minced

1 Cup Seasoned Breadcrumbs (I like 4C brand)

2 Tablespoons Locatelli or Parmegiano Reggiano Cheese (grated)

Dash of Freshly Ground Black Pepper

Extra Virgin Olive Oil (about 3 tablespoons)

Steps-

Trim the artichokes by cutting 1 inch from the top of the artichoke. (It helps to use a serrated knife like a bread knife for this.) Also trim off the stem at the bottom a little so it can sit more easily in the pot. Take a slice of lemon and rub over the cut edges of the artichokes to keep them from turning brown.

Place the steamer rack in Instant Pot Pressure Cooker. Use the side of a chef’s knife to smash the 2 garlic gloves. Place the smashed garlic, Bay Leaves, and sprig of Rosemary into the pot.

Lay the 4 slices of lemon on the rack and place the whole artichokes on the steamer rack on top of the lemon slices.

Stir the Wine and Chicken Stock together and pour it into the pot, one third of it on top of the artichokes and the rest at the bottom of the pot so a pool forms below them.

Sprinkle a little black pepper on top of the artichokes.

Place the lid on the Instant Pot and put the pot on the manual Pressure Cook setting, high pressure for 9 minutes and on Quick Release.

While they’re cooking prepare the breadcrumb stuffing.

Breadcrumb Stuffing-

In a small bowl combined the breadcrumbs, garlic, cheese and pepper. Add The Olive Oil a tablespoon at a time and mix, until the breadcrumbs look like damp sand.

Preheat the oven to 375F.

When the artichokes are done in the instant Pot, use tongs to gently move the artichokes from the pot and place them in a small baking pan (i use an 8x8 inch square pan). Reserve the cooking liquid from the pot.

carefully spoon the breadcrumb mixture into the crevices of the artichoke leaves using your hands if necessary to push the crumbs in between the leaves. Be careful not to remove the leaves.

Drizzle a little more olive oil over the top of the artichokes.

Bake the artichokes for 8-10 minutes or until golden brown and crusty on top.

Remove the pan from the oven and pour the reserved cooking liquid over the top of the artichokes.

Serve and enjoy!