Stuffed Artichokes
- 4 medium artichokes, trimmed, chokes removed (see Presto Tip)
- Lemon juice
- 2/3 cup bread crumbs
- 1 clove garlic, minced
- 2 tablespoons grated Parmesan cheese
- 1 tablespoon fresh chopped parsley
- 1/2 teaspoon dried basil
- 1/4 teaspoon black pepper
- 1/4 cup extra virgin olive oil
- 1 cup water
Mix bread crumbs, garlic, cheese, parsley, basil, and pepper in a small bowl. Starting with the bottom leaves gently pull leaf away from the center of the artichoke and spoon in about 1/2 to 1 teaspoon of stuffing. Fill the center with remaining stuffing. Drizzle oil over artichokes.
Place cooking rack (or basket) and water in Presto® 4-, 6-, or 8-quart Pressure Cooker. Place artichokes on rack. Close cover securely. Place pressure regulator on vent pipe. COOK 10 MINUTES at 15 pounds pressure. Cool cooker at once.
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To prepare artichoke, pull off the tough lower outer leaves and cut off the stem. Cut 1 to 1 1/2 inches off the top of the artichoke. Using a scissors, cut off about 1/2 inch from the tip of each leaf. Rub the cut surfaces with lemon juice. Separate the leaves at the top to expose the center. Pull out the purple, thorny leaves. With a spoon, scrape out the fuzzy choke.