Instant Pot Stuffed Artichokes

Hello blog friends.  I made this Instant Pot recipe recently and it came out so good!  

We LOVE to eat Stuffed Artichokes in our house.  

We used to visit my husband's Italian aunt and she would make the best stuffed artichokes.  

I haven't made these in years until one day I was looking for an Instant Pot recipe to make them.

I found this awesome recipe by watching a YouTube video that shows step-by-step on how to make them.

If you like using your Instant Pot then you'll like how fast these artichokes cook up.

INGREDIENTS YOU WILL NEED:

Below are the stuffed artichokes after cooking for 10 minutes.

The Delicious Dipping Sauce!

INSTANT POT STUFFED ARTICHOKES

*  Please read my NOTES before making this recipe.





INGREDIENTS:

4 artichokes, stem cut off at the base, cut off tips of each leaf to remove thorny part
1 cup of grated Parmesan cheese
4 tsp of granulated garlic
2 tsp of salt
2 tsp of pepper
1 1/2 cups of water
1 heaping tbsp of crushed garlic
4 tbsp of extra virgin olive oil, divided

DIRECTIONS:

1)  Cut off each thorny tip of each artichoke leaf and chop off the stem with a knife.  When done, rinse them off and set aside to let dry.

2)  Mix together Parmesan cheese, granulated garlic, salt and pepper in a small bowl.

3)  Add the water and crushed garlic to the bottom of the Instant Pot which is big enough to accommodate 4 artichokes and add the trivet.

4)  Holding one artichoke at a time over the pot, spread the leaves and add about a 1/4 of cheese mixture trying to get it in between the leaves and lay each artichoke on the trivet when done.  (Any mixture that falls off the artichoke will go into the water in the pot which will become our dipping sauce).  Squeeze the artichokes together so they fit as best as possible.

5)  Drizzle each artichoke with 1 tbsp of extra virgin olive oil, allowing the excess to land in the water of the pot.

6)  Cover pot and hit "Manual" or "Pressure Cook" High Pressure for 10-20 minutes (go to 10 if you want it a little firmer and go to 20 if you want it very soft).  Quick release.  Carefully remove the artichokes with tongs and set on a plate.

7)  The water will darken and become the dipping sauce for your artichokes.  Pour into a bowl.

8)  Serve immediately.  Each leaf should easily tear out.  Dip each leaf and skin the meat off with your teeth and discard the leaf.  Then eat the heart if you desire to work to get it out (some say this is the hidden treasure of the artichoke).

9)  Enjoy!


NOTES:  This recipe was adapted from Pressure Luck Cooking.  The blog has step by step photos and a video on how to cook the stuffed artichoke in the Instant Pot.

For my recipe, I did not have any granulated garlic, so I used dry minced garlic.  I also used two tsp. of salt and it tasted like too much salt for me.  The next time I make it I will only use one tsp. of salt.  I used inside the bottom of the Instant Pot minced garlic instead of crushed garlic.  The recipe calls for extra virgin olive oil but I used regular olive oil.

For the cooking time in the Instant Pot, I cooked it for 10 minutes.

**  I have recently added 1/2 cup of seasoned bread crumbs to the stuffing for this recipe.   The stuffing tastes better by adding in the bread crumbs. 

**  The Instant Pot that I use is: Instant Pot Duo 7 in 1 Programmable Pressure Cooker - 6QT.

Yummy Instant Pot Stuffed Artichoke!

Click HERE to see the great parties I will be linking up to!


Julie