Pressure Cooker Artichoke Dipping Sauce Recipes

  • Yield: 4
  • Servings: 4-6
  • Prep Time: 10m
  • Cook Time: 6m
  • Ready In: 16m

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Nutritional Info

This information is per serving.

  • Calories

  • Fat

    9.5 g
  • Saturated Fat

    5.9 g
  • Polyunsaturated Fat

    0.3 g
  • Cholesterol

    26.6 mg
  • Sodium

    766.1 mg
  • Potassium

    172.9 mg
  • Carbohydrate

    7.0 g
  • Fiber

    1.5 g
  • Sugars

    0.8 g
  • Protein

    16.7 g
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Pressure cooker artichoke dipping sauce recipes. Dipping sauces for cooked artichokes. Serve steamed artichokes warm, at room temperature, or chilled with these tasty sauces.

The pressure cooker is an absolute favorite and easy way to cook artichokes to delicious tender. Use 6-8 quart pressure cooker for this recipe.

To cook artichoke 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 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 lemon half in half and, holding the trimmed artichoke over pressure cooker, squeeze lemon pieces over artichoke. Leave lemon pieces in a pressure cooker.

Repeat the process with olive oil, drizzling it over artichoke and allowing dripping into the pressure cooker.

Place 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 cooker reaches high pressure, reduce heat to low. Set timer to cook for 27 minutes.

Remove cooker from the heat. Using a Quick Release mode, open it.

Using tongs, remove cooked artichoke from the pressure cooker. Transfer to a serving platter. Serve artichoke hot.

Pressure Cooker Artichoke Dipping Sauce Recipes

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  • 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


Step 1

To cook Skordalia: Place potatoes in a pressure cooker. Pour over water to cover potatoes.

Step 2

Close pressure cooker and lock the lid. Set burner heat to high pressure. When cooker reaches high pressure, reduce heat to low. Set timer to cook for 6 minutes.

Step 3

Remove cooker from the heat. Open, using a Quick Release method. The potatoes should be soft and tender. Drain in a colander and return potatoes to pressure cooker.

Step 4

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, add remaining ingredients. Process until smooth.

Step 5

Transfer dipping sauce to dip bowl. Sprinkle with more nuts. Serve as a side dish.

Step 6

To make Mustard-Lemon Aioli: In a small bowl, combine garlic cloves and salt. Using a mortar with a pestle, mash until paste forms.

Step 7

Stir in remaining ingredients. Keep dipping sauce in an airtight container in refrigerator up to 2 days.

Step 8

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.

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