[Vegetarian] [Company]
Makes 4 servings
DIRECTIONS
Remove 3 strips of zest from lemon. Cut lemon in half. Trim stems from artichokes to stand; remove loose outer leaves. Cut about 1 inch off the top of each artichoke; snip off sharp leaf tips. Rub cut edges of artichokes with a lemon half to prevent browning. Prepare as directed for desired cooker, below.
Fast 15-minute cook time
In a 4- to 6- qt. electric or stove-top pressure cooker place artichokes, stem ends down. Pour 1 cup water around artichokes. Squeeze lemon halves over artichokes. Sprinkle artichokes with garlic, salt, and pepper. Drizzle with oil. Add lemon strips and thyme sprigs. Lock lid in place. Set an electric cooker on high pressure to cook 15 minutes. For a stove-top cooker, bring up to pressure over medium-high heat; reduce heat enough to maintain steady pressure. Cook 15 minutes. Remove from heat.
For both models, let stand 15 minutes to release pressure naturally. Carefully open lid. Using a slotted spoon, transfer artichokes to a platter. Drizzle with 2 Tbsp. Bagna Cauda Sauce. Sprinkle with snipped thyme. Serve with remaining sauce.
Slow 6-hour low or 3-hour high cook time
In a 3½- or 4-qt. slow cooker place artichokes, stem ends down. Pour 1 cup water around artichokes. Squeeze lemon halves over artichokes. Sprinkle artichokes with garlic, salt, and pepper. Drizzle with oil. Add lemon strips and thyme sprigs. Cover and cook on low 6 to 7 hours or high 3 to 3½ hours or until a leaf easily pulls out of artichoke. Using a slotted spoon, transfer artichokes to a platter. Drizzle with 2 Tbsp. Bagna Cauda Sauce. Sprinkle with snipped thyme. Serve with remaining sauce.
In a small saucepan combine 1½ tsp. minced garlic; 3 Tbsp. olive oil; 2 Tbsp. butter; 2 canned anchovies, minced (2 tsp.); and ¼ tsp. crushed red pepper. Cook over low heat 5 minutes or until sauce begins to bubble. Remove from heat. Makes ⅓ cup sauce.
Per serving 213 cal., 20 g fat (6 g sat. fat), 17 mg chol., 317 mg sodium, 9 g carb., 4 g fiber, 1 g sugars, 3 g pro.