Lemon Roasted Instant Pot Artichokes
Try this Lemon Roasted Instant Pot Artichokes recipe, or contribute your own.
Try this Lemon Roasted Instant Pot Artichokes recipe, or contribute your own.
- Carbohydrate 30.5568 g
- Cholesterol 0 mg
- Fat 5.99250000217101 g
- Fiber 15.192000374794 g
- Protein 5.382 g
- Saturated Fat 0.864090000299773 g
- Serving Size 1 1 serving (305g)
- Sodium 363.359400000043 mg
- Sugar 15.364799625206 g
- Trans Fat 0.543232500058791 g
- Calories 159 calories
Step-by-step
- Wash the artichokes by plunging them upside down in a bowl of water.
- Cut 1/2-inch off the tops. Cut the stems to about 1 1/2-inches long.
- Go around the artichoke and trim the thorny tips off the outer leaves with scissors. (You don’t have to trim, they just present prettier.)
- Rub all the cut ends with half of a lemon to keep them from turning brown from oxidation.
- Poke the garlic slivers between the leaves, here and there.
- Place the trivet basket in the Instant Pot. Place a steamer basket on top and add the artichokes.
- Lock the lid in place. Select Manual and adjust to High Pressure. Set the timer for 7 minutes pressure cooking if you plan to roast the artichokes after pressure cooking, 8 minutes if you are just going to cook them and eat.
- When the beep sounds, quick release the pressure by pressing Cancel, and twisting the steam handle to Venting position. You should be able to pierce the base of the stem with a fork.
- Transfer to a cutting board until cool enough to handle. Cut in half lengthwise.
- Carefully cut out the purple-white-ish fuzzy center. (It’s hard to do this without getting some of the inedible fuzz where you don’t want it. Not to worry—quickly rinse the wayward fuzz away under running water. )
- Preheat oven to 400°F. Juice the 1 1/2 lemons and mix with the olive oil.
- Pour over the artichoke halves, making sure some flows between the leaves. Sprinkle generously with salt and pepper.
- Place the cast-iron skillet, in the oven about 5 minutes, until hot. Swirl in a couple teaspoons of oil.
- Place the marinating artichoke halves, cut side down, in the hot skillet. Brush with some of the lemon and olive oil so the leaves are shiny.
- Cut the third lemon in quarters and nestle each quarter between the halves.
- Roast 20 to 25 minutes until the artichokes are nicely browned, the leaves pull off easily, and the meat on the leaves is tender. (Pull one out to check.)
- Serve roasted side up. Enjoy!
Boiling whole artichokes often yields waterlogged leaves and diluted flavors, whereas combining pressure cooking with dry-heat roasting concentrates sugars while keeping the interior tender. Steaming these thistle heads under pressure for 7 minutes at High Pressure breaks down tough structural fibers far faster than simmering alone. Halving the cooked vegetable exposes the fuzzy choke, which is easiest to excise using a grapefruit spoon before rinsing away stray debris under cold running water. Preheating a cast-iron skillet inside a 400 degrees Fahrenheit oven guarantees immediate searing upon contact, producing deep caramelization on the cut edges.
Pairing this preparation with rich proteins like grilled lamb chops or pan-seared sea bass balances the assertive acidity of the roasted citrus and garlic. Olive oil binds the lemon juice to the leaves during the 20 to 25 minute roasting window, creating an emulsion that penetrates the tight bracts. Acidity from the fruit cuts through heavy fats on the dinner table, making these halves an ideal accompaniment to roasted poultry or charcuterie boards.
Executing this recipe efficiently requires staggering the prep work while the pressure cooker comes up to temperature. Trimming the thorny tips and slicing the garlic slivers ahead avoids frantic rushing once the quick-release valve is opened. Hot steaming units demand thick mitts when transferring components to cutting boards for the mandatory cooling period.
Selecting specimens with tightly closed leaves ensures maximum moisture retention during the initial steaming phase. Brown spots on outer bracts indicate age but do not compromise flavor provided the stem remains firm and pale green.
