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How to Trim and Cook Artichokes
Native to the Mediterranean, the artichoke is harvested year-round, but more than half of the crop is
harvested between March and May.  The Fall crop usually peaks in October.  The 'vegetable' that we
eat is actually the plant's flower bud.  Most people cook the whole artichoke and slip each petal, one
by one, through their teeth until they reach the tender heart which is entirely edible.  If you're
intimidated by this unusual-looking vegetable, you're not alone.  But once you learn some simple
procedure, preparing artichokes is easy.
Trimming an Artichoke:
Add the juice from half a lemon to a large bowl of water.  Cut off the artichoke's stem or peel the stem if it is a tender baby artichoke.  Depending on the recipe, peel off all or some of the outer leaves starting from the bottom up.  Use a serrated knife to cut off the entire top one inch of the artichoke.  Gently separate the top leaves and look into the bottom of the artichoke to find the fibrous choke in the center.  Use a spoon with a serrated edge or a melon baller to scoop out the choke.  Rub the artichoke all over with lemon juice and drop it into the lemon water.  Drain before using.


Steaming Artichokes:
Place whole, trimmed artichokes into a steamer basket or on artichoke steamer racks and place into a deep saucepan with about 1 inch of water in the bottom of the pan.  Bring water to a simmer, cover, and cook for 25-40 minutes depending on the size of the artichoke.  Artichokes are done when the leaves pull of easily.


Boiling Artichokes: 
Boiling is the common way of cooking artichokes.  Place whole for halved trimmed artichokes in water so that the artichokes are almost covered.  Add flavorings such as lemon, garlic cloves, and herbs to the water.  Simmer 25-40 minutes depending on the size of the artichoke.  Artichokes are done when the leaves pull off easily.


Microwaving Artichokes: 
Place trimmed artichokes stem up in a deep microwave-safe bowl.  Add 1-2 inches of water and cover bowl with plastic wrap.  Cook on high 7-10 minutes for medium artichokes and 12-15 minutes for jumbo artichokes.  Keep covered and let the artichokes rest for 5 minutes before serving.


Roasting Artichokes
Cut trimmed medium size artichokes in half lengthwise.  Place cut sides down on an oiled roasting pan.  Sprinkle with a few tablespoons of water and cover tightly with foil.  Roast in a 375 degree F. oven for 30 minutes or until tender.  Season with salt.
Two Methods for Cooking
Stuffed Artichokes in an Instant Pot


Method #1:

Follow the directions to prepare and stuff the artichokes.

Place a trivet in the instant pot and add 1 1/2 cups cold water. Place the artichokes stem-side down on the trivet.  Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off. When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. To test for doneness, insert a knife through the artichoke to the bottom to see if it is tender.  You can also check if the leaves pull out easily.  If the artichokes need more time, lock the lid back on and cook on High pressure for 1 to 3 minutes more. Quick-release the pressure. Use tongs to gently transfer the artichokes to serving plates.


Method #2:  This method steams the artichokes first before adding the stuffing.  It makes the leaves easier to separate and also allows you to remove the choke before stuffing. with this method, you can also prepare and stuff the artichokes ahead of time and then pressure cook them before serving.

Follow these instructions to prepare the artichokes for stuffing.

Place a trivet in the instant pot and add 1-1/2 cups cold water. Place the artichokes stem-side down on the trivet.  Lock on the lid, select the Steam function, and set the time for 5 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off. When the cooking time is up, quick release the pressure. Use tongs to remove the artichokes to a plate and allow them to cool long enough so that you can handle them. 

Spread the leaves of the artichoke apart.  Use a spoon with a serrated edge or a melon baller to scoop out the choke.  Then stuff the artichokes. 

Check to see if there is still enough water in the instant pot; if not, add a little more. Place the artichokes stem-side down on the trivet.  Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.

When the cooking time is up, quick release the pressure.  To test for doneness, insert a knife through the artichoke to the bottom to see if it is tender.  You can also check if the leaves pull out easily.  If the artichokes need more time, lock the lid back on and cook on High pressure for 1 to 3 minutes more. Quick-release the pressure. Use tongs to gently transfer the artichokes to serving plates. Drizzle with a little more olive oil. Serve warm.
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VEGETABLE ENTRÉES  >  STUFFED ARTICHOKES  >  HOW TO TRIM AND COOK ARTICHOKES
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