Instant Pot Stuffed Artichokes

by | May 23, 2017

Instant Pot Stuffed Artichokes

by | May 23, 2017

When my dear, old friend Josh told me I should try converting his mother, Joyce’s famed stuffed artichokes into the Instant Pot, I knew he was onto something. Joyce sent me her recipe which Josh swore was to die for (like most of his food recommendations, he was right), and I just knew this was going to be a mega-hit when I could cut the time to 1.5 hours of careful tending to and babysitting on the stove to a 10 minute set-it-and-f0rget-it in the IP!

And this one is going to make for BEAUTIFUL, IMPRESSIVE, AND OUTRAGEOUSLY EDIBLE centerpiece appetizers at ANY dinner party or gathering you host! Your guests won’t believe just how easy it was for you to prepare!

  • 4 artichokes, stem cut off at base cut off tips of each leave 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

Some people like breadcrumbs but others would argue it can dry out the flavor!  Your choice to decide and add some to the mixture (a few tablespoons should do the trick!)

  1. Let’s give those artichokes a haircut! 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 the 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 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 minutes. 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!

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