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Baby Artichokes and Two Sauces

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This image courtesy of Joseph DeLeo

When artichokes are cooked on the stove top, lemon juice is often squeezed into the water, not only to keep the color bright, which doesn’t work, but also to add a hint of citrus flavor, which does work a bit. In the pressure cooker, the artichokes turn out their same cooked-artichoke color, but the steaming lemon water imbues the leaves with far more lemon taste than in stove-top cooking. Keep in mind, the artichokes must be baby ones; larger chokes won’t do for pressure cooking.

Makes4 to 6 side dish servings, or 12 appetizer servings

Cooking Methodpressure cooking

CostInexpensive

Easy

Total Timeunder 30 minutes

Make Ahead RecipeYes

OccasionCasual Dinner Party, Family Get-together, Formal Dinner Party

Recipe Courseappetizer, side dish, vegetable

Dietary Considerationegg-free, gluten-free, halal, kosher, peanut free, soy free, tree nut free

Equipmentpressure cooker

Five Ingredients or LessYes

Mealdinner

Taste and Texturebuttery, garlicky, tart

Type of Dishdipping sauce, sauces, vegetable

Ingredients

  • ¼ cup freshly squeezed lemon juice
  • 3 cups water
  • 24 baby artichokes (about 2 pounds), outer leaves removed and tops cut off to the light green part
  • ½ cup Lemon Garlic Butter (recipe follows) or ¾ cup Soft Garlic Anchovy Oil
  • 3 tablespoons freshly squeezed lemon juice
  • 2 cloves garlic, minced
  • ½ cup (1 stick) butter, at room temperature

Instructions

  1. Pour the lemon juice and water into the pressure cooker. Set a trivet or steamer basket on the bottom and place the artichokes on top (they don’t need to be in a single layer). Lock on the lid and bring to pressure over high heat 5 to 6 minutes. Reduce the heat to medium-high and cook for 2 minutes. Remove from the heat and let sit for 10 minutes for soft artichokes or 6 minutes if you prefer them firmer.

  2. With the steam vent pointed away from your face, gently release any remaining pressure. When the steam subsides, pour off the liquid, taking care not to break the artichokes apart. Set aside without disturbing until cool enough to handle.

  3. When ready to serve, arrange the artichokes in a serving dish and pour the sauce over them. If using the butter sauce, serve right away while still warm. If using the flavored oil sauce, the dish may sit and marinate for up to several hours.

  4. For the Butter:

  5. Heat the lemon juice and garlic together in a small saucepan over medium heat until beginning to steam. Whisk in the butter 1 tablespoon at a time, making sure each addition is incorporated before continuing, until you have a smooth sauce. Serve right away, or set aside in a warm spot for up to 30 minutes and whisk to smooth before serving.

2005 Victoria Wise

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