Garlic Stuffed Artichokes Recipe

Preparation: Remove the small bottom leaves from the base of the artichokes and trim off the stem so the artichoke sits flat. Peel the outer tough layer from the stems. Slice off about 1 inch of the top of the artichoke. Using kitchen shears, trim off the pointy thorn at the end of each of the large leaves. Loosen the leaves and insert whole, peeled garlic cloves in between leaves. Place artichokes and stems in the pressure cooker on the braising rack. Add 1 inch of water to the pot. Whisk together olive oil , lemon juice or wine , salt , and pepper . Slowly pour mixture over the tops of the artichokes so it runs down in between the leaves. Add enough water to the bottom of the pan to a 1-inch depth. Secure lid on pressure cooker and bring up to pressure. Once pressurization has been reached, cook artichokes for 14 minutes. Remove from heat and depressurize according to manufacturer's instructions. Serve artichokes as is or whisk 1/2 teaspoon lemon juice into 1/4 cup mayonnaise to use as a dipping sauce. Yield: 2 servings Note: Recipe is easily doubled. Steam Method: Prepare artichokes as above. Place in a steamer basket in a heavy pot with a tight-fitting lid. Add 1 inch of water, then top artichokes with the oil mixture. Cover tightly and bring to a boil. Reduce heat to medium and steam until bottom leaves easily pull away from the bottom and garlic cloves are soft, 20 to 30 minutes. Oven Method: Prepare artichokes as above. Place artichokes in an oiled, heavy Dutch oven (not aluminum). Add 1/2-inch of water to the bottom of the pot, then top artichokes with the oil mixture. Cover tightly. Bake at 375 F. for 30 minutes. Uncover and continue to bake an additional 15 minutes until bottom leaves easily pull away from the bottom and garlic cloves are soft. Garlic Stuffed Artichokes Photo © 2010 Peggy Trowbridge Filippone, licensed to About.com, Inc.