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Electric Pressure Cooker
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.
7. Carefully open the center of each artichoke. Fill with
1
/4 of lemon
mayonnaise. Sprinkle top with parsley or dill.
Favorite Pot Roast
Servings: 2-3
Prep Time: 20 minutes
Cooking Time: 50 minutes under pressure
Ingredients
1 tbsp. all-purpose flour
1 tsp. salt
1
/4 tsp. pepper
1-2 lb. boneless, trimmed chuck
1
/2 tbsp. olive oil
1
/2 small onion, sliced
3
/4 cup fresh rosemary or 1 tsp. chopped bay leaf
3
/4 cup beef broth or red wine
Salt and pepper to taste
Method
1. Mix the flour, salt and pepper. Rub all over the roast.
2. Heat olive oil in a separate pan on the stove top on Medium-high
Steamed Lemon Artichokes
Servings: 2
Prep Time: 15 minutes
Cooking Time: 7 minutes under pressure
Ingredients
1
/2 cup water
1 juiced lemon, rind reserved
1
/2 tsp. salt
1 bay leaf
2 medium artichokes, trimmed as per step 2
1
/2 cup mayonnaise
1
/2 clove garlic, peeled and minced
Dash of tabasco sauce
1 tbsp. minced flat-leaf Italian parsley or snipped dill
Method
1. Add water to the pressure cooker. Add all but 1 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 cook for 7 minutes using the
Vegetable or DIY setting
(see page 7 or 8).