Artichokes with Lemon-Garlic Butter

SERVES: 4

PRESSURE LEVEL: HIGH

RELEASE: QUICK

TOTAL TIME: ABOUT 30 MINUTES

TIME UNDER PRESSURE: 15 MINUTES

WHY THIS RECIPE WORKS Whole artichokes with drawn butter make for a gorgeous first course, but the nearly 45-minute cooking time plus prep can make them a real turn-off, even for a special occasion. We suspected the pressure cooker could make a big difference here. After some quick prep, we placed four whole artichokes and 1 cup of water in our pressure-cooker pot and locked on the lid. Our artichokes were cooked through perfectly after just 15 minutes. While the artichokes cooked, we made a simple butter sauce for dipping the leaves. We melted butter in the microwave in a few seconds, adding some garlic for savory depth and lemon zest and juice for brightness and to cut the butter’s richness. This recipe was so easy we knew we wouldn’t be reserving artichokes just for special occasions anymore. See the step shot and Troubleshooting that follows the recipe.

INGREDIENTS

4

whole artichokes (10 ounces each)

1

cup water

8

tablespoons unsalted butter, melted

¼

teaspoon grated lemon zest plus 1 tablespoon juice

1

garlic clove, minced

¼

teaspoon salt

1. Using chef’s knife, cut off stem so artichoke sits upright, then trim off top quarter of artichoke. Using kitchen shears, trim off top portion of outer leaves. Place artichokes, right side up, in pressure-cooker pot and add water.

2. HIGH PRESSURE FOR 15 MINUTES: Lock pressure-cooker lid in place and bring to high pressure over medium-high heat. As soon as pot reaches high pressure, reduce heat to medium-low and cook for 15 minutes, adjusting heat as needed to maintain high pressure.

3. QUICK RELEASE PRESSURE: Remove pot from heat. Quick release pressure, then carefully remove lid, allowing steam to escape away from you.

4. BEFORE SERVING: Microwave butter, lemon zest and juice, garlic, and salt together in bowl until melted, about 90 seconds. Whisk butter mixture to combine, then divide evenly between 4 serving bowls. Remove artichokes from pot, letting any excess water drain back into pot, place artichokes in bowls with butter, and serve.