Artichokes with Minted Vegetable Broth Recipe

Artichokes with Minted Vegetable Broth

from Rick Rodgers and Angela Ward's Pressure Cooking For Everyone

Ingredients:

Four medium (8 ounces each) artichokes
1 lemon, halved crosswise
1 tablespoon extra-virgin olive oil, plus more for serving
1 medium onion, chopped
1 medium carrot, chopped
1 medium celery rib with leaves, chopped
2 garlic cloves, minced
1 cup Homemade Chicken Stock or canned low-sodium broth
1/4 teaspoon salt
2 tablespoons chopped fresh mint
Crusty Italian bread, for serving

4 Servings

This and many other wonderful
recipes may be found
in Rick Rodgers and Angela Ward's Pressure Cooking For Everyone
from Chronicle Books

If you have been disappointed by bland pressure-cooked artichokes, as we have, this recipe is for you. The problem is solved by pressure-cooking the artichokes over a delicious broth, which adds much-needed flavor. The broth is served with the artichokes as a dipping sauce, and is so tasty you'll want to serve it with crusty bread. It is important to use medium-sized artichokes, as large ones rarely seem to be cooked through to the heart even though the leaves are tender.

1. Using a heavy knife, cut off the stems and top inch from each artichoke. If desired, using kitchen shears, snip the prickly tips from the leaves. Rub the cut surfaces with the lemon. Set aside.

2. In a 5-to-7 quart pressure cooker, heat 1 tablespoon of the oil over medium heat. Add the onion, carrot, celery, and garlic. Cook, stirring often, until the vegetables begin to soften, about 2 minutes. Add the stock and salt and bring to a boil. Place the trivet and steamer basket in the cooker. Stack the artichokes in the basket, pyramid-style.

3. Lock the lid in place. Bring to high pressure over high heat. Adjust the heat to maintain the pressure. Cook for 15 minutes. Remove from the heat and quick-release the pressure. Open the lid, tilting it away from you to block any escaping steam.

4. Using kitchen tongs, place each artichoke in a deep soup bowl. Stir the mint into the broth. Ladle the broth around the artichokes. Serve hot, with the bread passed on the side to sop up the juices, and a cruet of oil for drizzling.