Pressure Cooker Artichoke Dipping Sauce Recipes2017-05-28
- Yield : 2 cups
- Servings : 4-6
- Prep Time : 10m
- Cook Time : 6m
- Ready In : 16m
The pressure cooker is absolute favorite and easy way to cook artichokes to delicious tender. Use 6-8 quart pressure cooker for this recipe.
To cook artichoke in pressure cooker you need to use the following ingredients:
1 jumbo artichoke (1 pound (488g) or larger, trimmed
half of lemon
1 tablespoon olive oil
1½ cups (375 ml) water
2 cloves garlic,peeled
Place artichoke on cutting board and,using a large knife,cut off about 1 inch (2.5 cm) from the top.
Using a 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 stem.
Cut lemon half in half and,holding trimmed artichoke over pressure cooker,squeeze lemon pieces over artichoke.Leave lemon pieces in pressure cooker.
Repeat the process with olive oil,drizzling it over artichoke and allowing to drip into pressure cooker.
Place artichoke in pressure cooker.Pour in water and add peeled garlic cloves.
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 27 minutes.
Remove cooker from the heat.Using a Quick Release mode,open it.
Using a tongs,remove cooked artichoke from pressure cooker.Transfer to serving platter.Serve artichoke hot.
Pressure Cooker Artichoke Dipping Sauce Recipes
- 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 pressure cooker. Pour over water to cover potatoes.
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.
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.
In a food processor,combine garlic cloves and salt. Pulse to grind. Add nuts and pulse to grind again. Place hot potatoes in food processor,add remaining ingredients. Process until smooth.
Transfer dipping sauce to 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 pestle,mash until a paste forms.
Stir in remaining ingredients. Keep dipping sauce in airtight container in refrigerator 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.
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