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Steamed Lemon Artichokes
Servings: 4-6
Prep Time: 15 minutes
Cooking Time: 7 minutes under pressure
Ingredients
1
1
/2 cups water or chicken stock
2 juiced lemons, rinds reserved
1 tsp. salt
2 bay leaves
6-8 large artichokes, trimmed as per step 2
1 cup mayonnaise
2 cloves garlic, peeled and minced
Dash of tabasco sauce
3 tbsp. minced flat-leaf Italian parsley or snipped dill
Method
1. Add water to the pressure cooker. Add all but 3 tbsp. of lemon
juice, salt, and bay leaf. Mix until the salt dissolves. Place
reserved lemon rinds in water.
2. Trimming the artichokes: Cut off the stems. Tear off and discard
top 2-3 layers of tough leaves. From the top of the artichoke,
cut off 1-1
1
/2 inches. Carefully expose inner leaves and choke.
Pull out and discard any thorny leaves. Scoop out any fuzzy
matter from center of choke. Dampen artichokes in the lemon
water in the pressure cooker. Place artichokes upside down.
3. Cover and set to high pressure for 7 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Carefully remove artichokes from
pressure cooker using a slotted spoon. Cool to room
temperature.
6. Mix mayonnaise, the rest of the lemon juice, garlic, and
tabasco to taste. Serve on side for dipping.
Ratatouille (Vegetable Stew)
Servings: 6-8
Prep Time: 20 minutes
Cooking Time: 5 minutes under pressure
Ingredients
4 tbsp. olive oil
1
1
/2 cups onions, chopped
1 clove garlic, peeled and thinly sliced
1
1
/2 cups green bell pepper, cored, seeded, diced
1
1
/2 cups red bell pepper, cored, seeded, diced
2 cups zucchini, trimmed, quartered lengthwise, diced
1
1
/2 cups eggplant, peeled and cut into
1
/2 inch cubes
1 can (14
1
/2 oz) diced tomatoes in puree
1
/4 cup water
1
/2 tsp. dried thyme
1
1
/2 tsp. salt
1
/4 tsp. black pepper
3 tbsp. shredded basil
3 tbsp. minced flat-leaf Italian parsley
Salt and pepper to taste
3 tbsp. balsamic vinegar
Method
1. Heat olive oil in the pressure cooker, using the BROWN setting.
Add onions, garlic, green and red bell peppers, browning until
onion is soft.
2. Add zucchini, tomatoes, eggplant, water, thyme, 1
1
/2 tsp. salt
and
1
/4 tsp. pepper. Brown for 4 minutes.
3. Cover and set to high pressure for 5 minutes.
4. Release the pressure using the quick-release method.
5. Unlock and remove lid. Add basil and parsley. Season with salt
and pepper. Add the vinegar. Serve hot.