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ARTICHOKES ’N SAUCE
1
1
⁄
2
cups water 3 artichokes
1 tablespoon vegetable oil
Pour water and oil into cooker. Position trivet in cooker. Place artichokes upside down in steamer basket
on trivet. Close cover securely. Place pressure regulator on vent pipe and COOK 10 MINUTES WITH
A VERY SLOW, STEADY FLOW OF STEAM ESCAPING FROM THE PRESSURE REGULA-
TOR. Release pressure quickly. Serve with your choice of the following sauces.
Nutrition Information Per Serving 3 servings
93 Calories, 5 g Fat, 0 Cholesterol
GARLIC SAUCE — Combine 2 cloves minced garlic and
1
⁄
4
pound melted low cholesterol margarine.
Serve warm.
HERB YOGURT — Combine 1 cup plain yogurt,
1
⁄
4
cup finely chopped carrots,
1
⁄
4
teaspoon salt, and
1
⁄
2
teaspoon dill weed. Serve chilled.
ITALIAN SAUCE — Combine
1
⁄
4
cup Italian style salad dressing and
1
⁄
2
cup mayonnaise. Serve
chilled.
FRESH VEGETABLE TIMETABLE
When using the fresh vegetable timetables below and on page 30, cook the vegetables the minimum amount of time indicated if you
prefer your vegetables crisp. If you prefer your vegetables soft, cook them the maximum amount of time indicated. TO PREVENT
OVER-COOKING, ALWAYS RELEASE PRESSURE QUICKLY AFTER COOKING VEGETABLES.
If the timetable says to cook 0 minutes, this means to cook food until you hear and/or see a steady flow of steam escaping from
the pressure regulator, then release pressure quickly.
Quantity of vegetables does not change pressure cooking times. More mature vegetables may require longer pressure cooking
times than given in chart.
FOR FRESH VEGETABLES,
DO NOT FILL PRESSURE COOKER OVER
2
⁄
3
FULL!
CUPS OF COOKING TIME
VEGETABLE SIZE LIQUID (MINUTES)
Broccoli
Wash, remove leaves Whole 1 1 - 2
and tough stalk ends. (1 inch stem
Score stems. diameter)
Brussels Sprouts
Wash. Remove wilted Whole 1 1 - 3
leaves. Cut offstem (1 inch
ends. diameter)
Cabbage (Green or Red)
Wash and cut into Wedge 1
1
⁄
2
1 - 5
wedges. Secure leaves (3
1
⁄
2
inches)
by inserting a
toothpick through 2 inches 1 1 - 3
leaves into core.
Carrots
Wash, brush and Whole 1
1
⁄
2
4 - 8
scrape or peel. (1
1
⁄
4
inch
diameter)
Slices 1 1 - 2
1
⁄
4
inch
thick)
CUPS OF COOKING TIME
VEGETABLE SIZE LIQUID (MINUTES)
Artichoke
Wash, trim, and Whole 1
1
⁄
2
10
score hearts.
Asparagus
Wash, break off Tips 1 0 - 1
tough ends as far
down as stalks Stems cut 1 0 - 2
snap easily. into 1 inch
Remove scales pieces
if sandy or tough.
Beans (Green or Wax)
Wash. Remove ends Whole or 1 1 - 3
and strings. Pieces
Beans (Green Lima)
Wash and shell. Whole 1 1 - 2
Beets
Wash thoroughly. Whole 2 15
Remove all but 2 (2
1
⁄
2
inch
inches of top. Leave diameter)
roots on. After cooking
slip skins off.