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 from 1.5 hours of careful tending to and babysitting on the stove to a 10 minute set-it-and-forget-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!Here’s How I Made It!:
Let’s begin with our cheese stuffing mixture. That means some grated parmesan…
Mix together until well blended (some people like breadcrumbs too but I feel it dries it out).
Now take some lovely artichokes (and make sure they will all fit in your Instant Pot together).
It’s time to pull out your inner Edward Scissorhands. Circumsize the artichokes by snipping off the pricks at the top or each leaf with some kitchen shears.
See this crown at the top?
…so it creates a flat surface with all these openings to put the cheese stuffing!
Chop off the bottom stem of each artichoke so that they will sit upright.
Like this, see? Upright.
Now look at our lovely artichokes posing for a family photo after some light grooming.
To the Instant Pot, add in some water…
…some crushed garlic…
…and the trivet.
Over the pot, take the cheese mixture and spoon into each crevice of each artichoke (it is okay and good if some falls into the water – it is going to help create the sauce!)
See? All nice and stuffed.
Lay the stuffed artichokes on top of the trivet when done…
…and drizzle the remaining cheese mixture over them.
Now take some olive oil…
…and drizzle it over the stuffed artichokes.
Ain’t that pretty? Now, secure the lid and cook at high pressure.
When done, they’ll look like this and smell like Italy.
Using tongs, carefully remove each artichoke…
…and set on a plate.
Make sure you pour the now cheesy garlic sauce at the bottom of the pot into a bowl and reserve.
To eat, pull off a petal from the artichoke…
…dip it in the sauce…
…put the petal between your teeth…
…and slide the artichoke meat off right into your mouth using the teeth-sliding method (just discard the rest of the petal when all the meat’s off)! That’s one happy fella right there!
Once you’ve eaten every last petal, you can make way to dig into the heart of the artichoke.
Just be careful when doing it because there are some more sharp little pricks below the brush-like bristle texture guarding it (don’t eat those). Use a spoon or whatever to get to the heart by separating from the place the stem was to just under the bristles. You know it must be good if you have to go through all that trouble to get to!
- 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
- 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
- Mix together Parmesan cheese, granulated garlic, salt and pepper in a small bowl
- 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
- 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
- Drizzle each artichoke with 1 tbsp of extra virgin oil, allowing the excess to land in the water of the pot
- Cover pot and hit “Manual” or “Pressure Cook” High Pressure for 10-20 minutes (go to 10 if you want it a littler firmer and go to 20 if you want it VERY soft). Quick release. Carefully remove the artichokes with tongs and set on a plate
- The water will darken and become the dipping sauce for your artichokes. Pour into a bowl.
- 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!)
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!)
While the suggested cooking time is a range of 10-20 minutes depending on how large the artichokes are and how many, go to 10 if you want it a littler firmer and go to 20 if you want it VERY soft.