Pressure Cooker Whole Steamed Artichokes

Makes one batch in about 25 minutes. The pressure cooker brings lemon wedge and sprig rosemary together.

Ingredients

• 1-4 artichokes
• Lemon wedge
• 1 ½ cups water (for the 6 qt pressure cooker, 2 1/2 cups for the 8 qt, 1 cup for the 3 qt)
• ½ lemon, sliced
• 2 cloves garlic, chopped
• 2 small bay leaves
• 1 tsp salt
• ½ sweet onion, sliced
• 1 sprig fresh rosemary (optional)

Method

1. Lift out small outer leaves that are dry, and cut the stem off, leaving about 1/4". Then use a really sharp serrated knife to cut the top inch or two off of the artichoke. This exposes the inside and will allow the steam to penetrate it.
2. Rinse the artichokes and pat dry with a paper towel. Then rub some lemon on the cut surface to prevent browning.
3. Tip in the water to the stainless inner liner. Then add the aromatics, optional, (garlic, bay leaves, lemon slices, salt, onion, and rosemary).
4. Set the trivet/rack into the pot.
5. Set the artichokes into the pot, stem side up (cut side down). Close the lid and set the steam release knob to the Sealing position.
6. Press the Pressure Cook/Manual Button or dial, then the + or - button or dial to select the cook time (cook times may vary*) High pressure:Small artichokes - 10 minutesMedium Artichokes - 15 minutesLarge artichokes - 25 minutes
7. When the cooking cycle is finished, do a Quick Release of the steam/pressure by turning the steam release knob to the Venting position, or pushing the release button, if applicable (If you like softer artichokes, let the pot naturally release the pressure).
8. You can tell when the artichoke is done when a knife slides into the bottom easily.
9. Lemon Mayo - Mix some mayo and lemon juice together.Plain Mayo (my favorite)Melted Butter - Melt butter in a microwave safe dish.Garlic Butter - Sauté a couple of pressed garlic cloves in butter.

More instant pot ideas are in the instant pot collection.