I love artichokes. I know a lot of people who have never eaten an artichoke, mainly because they do not know what to do with them. You do not know how to prepare or cut them, they do not know how to cook, and do not know how to eat.
Well, I'm taking the mystery of artichokes, and I'll tell you how to cook the fastest way to ... in a pressure cooker (and large). I would also tell you how to eat them.
Pressure Cooker
First, here are someCooking tips on how to prepare artichokes for your pots and what not to use:
1. To trim the artichokes, cut out rounds, then cut the stem flush with the ground. You might want to consider some of the ugly outer leaves away.
2. Never use aluminum or cast iron pots to cook the artichokes, because it causes a metallic taste and the color of the artichokes.
Now we go to the firing. It can only prepare your artichokes in fresh water, but II think this is the fastest way to get the best results:
4 PEOPLE (pressure cooked)
- 2 cups water
1. Place water in a pressure cooker with the basket at the bottom.
- Washed 4 artichokes, cleaned and
- Garlic salt to taste
- Pepper to taste
- Season to taste dried parsley
- Extra virgin olive oil
2. Season them to taste the artichokes with salt, pepper and parsley and drizzle with a little olive oil over the top. (The leaves should be pulled slightly opento dress to receive.)
3. Place the artichokes in the oven at high heat and bring the pressure cooker. Turn off the heat and cook under pressure for 15 minutes.
Release pressure and serve plain or artichokes with mayonnaise (my favorite).
When eating artichokes, pull out a sheet and dip the end of "fleshy" in mayonnaise. Then, as the tip of the leaf with your fingers, place the artichoke leaf between your teeth and scrape the soft, delicious "meat"from the leaf.
If you are in the heart (bottom) of the spoon artichoke, or are cut, the fuzzy part and with the heart, all the "meat", and is allowed to be delicious.
Have fun!
Pressure-cooked Italian artichokes
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