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42
Stuffed Artichokes
4 Servings
INGREDIENTS
2 cups chicken stock
2 tablespoons lemon juice
1 pinch salt
4 jumbo artichokes
2 cloves garlic, minced
2 tablespoons fresh mint leaf or basil
1 cup fresh bread crumbs
2 tablespoons olive oil
1 tablespoon Parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
METHOD
1 Place stock, lemon juice and salt in cooking pot.
2 Trim artichokes by removing stems and trimming outer sharp tips.
Let artichokes soak upside down in the stock mixture.
3 Combine remaining ingredients in separate bowl.
4 Turn artichokes tips up. Stuff artichokes by pressing bread mixture
into leaves.
5 Lock lid in place. Select Vegetable function, and set timer for
20 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Remove artichokes to serving platter, keeping juices in cooking pot.
8 Select Vegetable function again. Bring sauce to a boil, uncovered,
until reduce by half. Pour over artichokes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
41
Green Risotto
6 Servings
INGREDIENTS
1/2 cup olive oil
1 medium onion, finely chopped
1 1/2 cups Arborio rice
3 cups chicken stock
1 cup fresh spinach leaves, pureed
1 teaspoon salt
METHOD
1 Select Vegetable function. Add oil to cooking pot. When oil is hot,
add onion and cook, uncovered, until translucent.
2 Stir in remaining ingredients.
3 Lock lid in place. Select Rice function, and set timer for 15 minutes.
4 When cooking cycle is complete and all pressure is released,
open lid.
5 Stir risotto. If there is too much liquid, select Rice function again and
cook, uncovered, stirring until additional liquid evaporates.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
5QPressureCookerMan08 6/5/08 12:12 PM Page 41