Pressure Cooker Artichoke Dipping Sauce Recipes2022-05-28
- Yield: 4
- Servings: 4-6
- Prep Time: 10m
- Cook Time: 6m
- Ready In: 16m
Average Member Rating
(5 / 5)
1 People rated this recipe
This information is per serving.
Saturated Fat5.9 g
Trans Fat0 g
Unsaturated Fat0.3 g
The pressure cooker is an absolute favorite and an easy way to cook artichokes to delicious tenderness. Use 6-8 quart pressure cooker for this recipe.
To cook artichokes in a pressure cooker you need to use the following ingredients:
1 jumbo artichoke (1 pound (488g) or larger, trimmed
half of the lemon
1 tablespoon olive oil
1½ cups (375 ml) water
2 cloves garlic, peeled
Place the artichoke on a cutting board and, using a large knife, cut off about 1 inch (2.5 cm) from the top.
Using scissors, trim off the pointed tips of any remaining whole leaves. Trim off and discard 1/2 inch (1.3 cm) from the base of the stem.
Cut the lemon half in half and, holding the trimmed artichoke over the pressure cooker, squeeze lemon pieces over the artichoke. Leave lemon pieces in a pressure cooker.
Repeat the process with olive oil, drizzling it over the artichoke and allowing dripping into the pressure cooker.
Place the artichoke in the pressure cooker. Pour in water and add peeled garlic cloves.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 27 minutes.
Remove the cooker from the heat. Using a Quick Release mode, open it.
Using tongs, remove the cooked artichoke from the pressure cooker. Transfer to a serving platter. Serve artichoke hot.
Pressure Cooker Artichoke Dipping Sauce Recipes
You may like as well:
- For Skordalia (Greek Potato and Garlic Dip):
- 1 pound (480 g) russet potatoes ,peeled and chunked
- 4-12 garlic cloves, peeled
- 1 teaspoon sea salt
- 1/3 cup blanched almonds
- 1 cup (250 ml) extra virgin olive oil
- 1 tablespoon red wine vinegar
- freshly ground black pepper, to taste
- For Mustard-Lemon Aioli:
- 1 clove garlic, peeled
- pinch sea salt
- 1 cup (250 ml) mayonnaise
- 2 tablespoons coarse-grained Dijon mustard
- 1 tablespoon freshly squeezed lemon juice
- For Yougurt Dill Dip:
- 1 cup (250 ml) plain Greek yogurt
- 1-2 cloves garlic, peeled
- freshly squeezed lemon juice
- 2 tablespoons chopped fresh dill
- sea salt and freshly ground black pepper
To cook Skordalia: Place potatoes in a pressure cooker. Pour over water to cover the potatoes.
Close the pressure cooker and lock the lid. Set burner heat to high pressure. When the cooker reaches high pressure, reduce heat to low. Set the timer to cook for 6 minutes.
Remove the cooker from the heat. Open, using a Quick Release method. The potatoes should be soft and tender. Drain in a colander and return the potatoes to the pressure cooker.
In a food processor, combine garlic cloves and salt. Pulse to grind. Add nuts and pulse to grind again. Place hot potatoes in a food processor, and add the remaining ingredients. Process until smooth.
Transfer the dipping sauce to the dip bowl. Sprinkle with more nuts. Serve as a side dish.
To make Mustard-Lemon Aioli: In a small bowl, combine garlic cloves and salt. Using a mortar with a pestle, mash until paste forms.
Stir in the remaining ingredients. Keep dipping sauce in an airtight container in the refrigerator for up to 2 days.
To make Yogurt Dill Sauce: In a small mixing bowl, combine yogurt, garlic, lemon juice, and dill. Mix well. Season to taste with salt and black pepper.