Making amazingly tender, pressure cooked artichokes in the Ninja Foodie XL Pressure Cooker with a quick and easy Lemon Garlic Butter dipping sauce is simple.
Cut the stem off and the bottom of the artichoke, just above the very first leaf. Try to keep the cut as flat as possible.
I then peel off the first two rows of exterior leaves and any additional ones, which may be cracked at the top, or worn.
When you set it down into the ninja it's best that it be straight and flat.
I like to smear the top with minced garlic and then stack sliced butter on top with any dried or sprinkled seasoning on top of the butter. As the butter and seasonings melt, they draw the garlicky oils into the artichoke.
With a cup of half of water in the bottom of the Ninja, I put the pressure cooker lid on with the highest setting for pressure cooking.
Depending on the size of the artichoke I've found 8 minutes works for smaller artichokes, the size of a baseball. Medium artichokes the size of a softball need 10 minutes and anything larger than a softball is hard to find, but would need a little minute or two more.
Once the pressure cooking cycle has completed, I pop the pressure cap to release all of the steam and turn towards the stove.
Well the steam is slowly being released,
Into a saucepan I squeeze one lemon. Then add a half a stick of butter. I turn the temperature on low to medium, just enough for the butter to melt. Into the butter and lemon go four tablespoons of parsley and a teaspoon of salt. I continue to whisk it in the pan until all the butter is melted. I turn up the heat and down the heat to get the butter just to the melting point and just a little bit further but no bubbles, other than the ones I'm whisking.
When it's done, a scoop a little bit of the lemon parsley butter sauce directly into the blossomed artichoke. The rest of it just goes into a little cup for dipping.
Every single leaf comes off easily. From start to finish was 15 minutes maximum, even taking pictures along the way.
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