Ingredients Jump to Instructions ↓

  1. 2 larges Artichokes (or 4 medium)

  2. 1 small Carrot

  3. 1 small Onion

  4. 1 tablespoon Olive oil

  5. 2 tablespoons Parsley; chopped

  6. 1/2 teaspoon Basil leaves, dried

  7. 1/2 teaspoon Oregano

  8. 1/2 teaspoon Dill weed

  9. 1 Garlic clove

  10. Salt

  11. 1 cup Wine, dry white

  12. Pepper to taste

Instructions Jump to Ingredients ↑

  1. With scissors or sharp knife, cut 1½ inches off top of each artichoke; cut off stems. Pull leaves open at top; remove center leaves and scrape out choke with spoon. In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped. Stuff herb mixture between leaves of artichokes. Place cooking rack, wine and ½ cup water in 4- or 6-qt pressure cooker. Place artichokes on rack; close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once. Remove artichokes and rack; keep warm. Boil liquid left in pressure cooker about 5 minutes or until reduced to ¼ cup; stir in red pepper. To serve, spoon cookng liquid over artichokes. Per serving: About 115 cal; 2½ g prot; 11 g carb; 3½ g fat (27% of calories from fat); 0 mg chol; 67 mg sod From the files of DEEANNE


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