Artichoke “Nests” with Garlic Clove Eggs

As pretty to look at as they are delicious to eat, these make a fitting first course for a fancy dinner party in the spring, when artichokes are in season. Your guests will be so impressed!

PREP TIME: 35 minutes

FUNCTION: Steam; Sauté (Normal)

CLOSED POT TIME: 20 minutes

TOTAL TIME: 55 minutes

RELEASE: Quick

SERVES: 4

• ½ cup olive oil
• ¼ cup freshly squeezed lemon juice
• 1 teaspoon honey
• 2½ cups chicken broth
• 2 medium artichokes (about 8 ounces each)
• 12 whole cloves garlic, peeled
• 1 tablespoon snipped fresh dill
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 bay leaf

PREP

Combine the oil, lemon juice, honey, and chicken broth in the Instant Pot®. Mix well.

Use kitchen shears to snip the thorny tips of each of the leaves on the artichokes. Cut artichokes in half lengthwise. Using a serrated spoon or paring knife, carefully remove the artichokes’ thorny centers. Place artichokes in the pot, turning each to coat with liquid. Turn artichokes so cut sides are above oil mixture, packed tightly together. Place 3 garlic cloves in the indentation of each artichoke half. Sprinkle artichokes with dill, salt, and pepper. Drop bay leaf into pot. Secure the lid on the pot. Close the pressure-release valve.

COOK

Select steam and adjust cook time to 9 minutes. When cooking is complete, use a quick release to depressurize. Press cancel.

Using a slotted spoon, remove artichokes and transfer to serving plates.

Select sauté and adjust to normal. Let liquid boil for 5 minutes or until slightly reduced. Remove and discard bay leaf. Skim fat from top of liquid. Press cancel.

SERVE

Spoon liquid over artichokes. Serve warm or at room temperature.