Steamed Artichoke
Artichokes are a low-carb, low-calorie vegetable and a great source of potassium, vitamin C, and dietary fiber. Steaming them is an easy way to prepare them while preserving all the nutrients.
Artichokes are a low-carb, low-calorie vegetable and a great source of potassium, vitamin C, and dietary fiber. Steaming them is an easy way to prepare them while preserving all the nutrients.
- Carbohydrate 0.26711442740666 g
- Cholesterol 5.50000000700806 mg
- Fat 1.79082526269508 g
- Fiber 0.00603333344062169 g
- Protein 2.40635140931284 g
- Saturated Fat 1.08185260554447 g
- Serving Size 1 1 serving (125g)
- Sodium 100.310385542439 mg
- Sugar 0.261081093966038 g
- Trans Fat 0.110480573056907 g
- Calories 27 calories
Step-by-step
- Trim artichoke. Remove stem, outer leaves and top. Gently spread leaves.
- Add water to Instant Pot and place steam rack on bottom. Place artichoke on steam rack and sprinkle with Parmesan, salt, and red pepper flakes. Click lid closed. Press the Steam button and adjust time for 30 minutes.
- When timer beeps, allow a 15-minute natural release and then quick-release the remaining pressure. Enjoy warm topped with additional parmesan.
Parmesan cheese does the heaviest lifting in this preparation, melting directly into the damp leaves under pressure to form a sharp, savory crust that offsets the natural bitterness of the vegetable. Steaming whole thistle heads inside a sealed pressure vessel forces moisture into the dense bracts while concentrating flavor rapidly. Although boiling submerges the vegetable and leaches soluble compounds into cooking water, pressurized steam cooks the entire base evenly in thirty minutes without diluting the core minerals.
- Pair these tender hearts with drawn butter or garlic aioli to balance the high acidity and dry texture of aged cheese.
- Substitute pecorino romano at a one-to-one ratio if sharper sheep milk flavor is desired, though expect a saltier overall finish.
- Allow the natural pressure release to proceed for the full fifteen minutes before manually venting, or the center will remain tough.
- Trim the sharp leaf tips with kitchen shears before cooking to prevent painful punctures during handling.
Properly cooked leaves should detach with minimal resistance when gently pulled from the base. Discard any remaining cooking liquid immediately to prevent off-flavors from accumulating in the base chamber.
