Stressed2theHilt
Member
Cut the stem off and peel it, set aside.
Cut the top leaves to remove the points and pry open the choke to leave a hole in the center. Stuff the hole with chopped onion, garlic, basil and oregano. Pack that stuff in! Place lemon slices on the top.
Set in pressure cooker on the rack with water added just to the point of touching the bottom of the choke. Add in the stems.
Drizzle some olive oil on top of the chokes.
Pressure cook until the top darn near blows off (matter of minutes) then turn down to maintain pressure for about 10-15 minutes. Turn off and let set until pressure has dissipated. When you take the lid off, you should see some of the outside petals have fallen off. The rest should gently pull out.
I like lemon juice a lot and usually pour some on the choke then begin peeling leaves away one by one. When you get the the center scrape off the seasonings along with the cactus like center. I've always called the heart of the choke "food of the gods". Fanfreakintastic.
I've never tried to grill an artichoke before and think I'll be giving that a try with my own little seasoning tweaks.
I had a great aunt that used to stuff the artichokes with a breadcrumb stuffing. I remember just about every pedal having some stuffing on it. For the life of me I can't figure out how she did it and none of my aunts remember either. Oh well, healthier without the stuffing anyway
Abbey, which parts did you give to the birds? Never heard of anyone feeding their birds artichokes. Wonder if mine would like them?
Cut the top leaves to remove the points and pry open the choke to leave a hole in the center. Stuff the hole with chopped onion, garlic, basil and oregano. Pack that stuff in! Place lemon slices on the top.
Set in pressure cooker on the rack with water added just to the point of touching the bottom of the choke. Add in the stems.
Drizzle some olive oil on top of the chokes.
Pressure cook until the top darn near blows off (matter of minutes) then turn down to maintain pressure for about 10-15 minutes. Turn off and let set until pressure has dissipated. When you take the lid off, you should see some of the outside petals have fallen off. The rest should gently pull out.
I like lemon juice a lot and usually pour some on the choke then begin peeling leaves away one by one. When you get the the center scrape off the seasonings along with the cactus like center. I've always called the heart of the choke "food of the gods". Fanfreakintastic.
I've never tried to grill an artichoke before and think I'll be giving that a try with my own little seasoning tweaks.
I had a great aunt that used to stuff the artichokes with a breadcrumb stuffing. I remember just about every pedal having some stuffing on it. For the life of me I can't figure out how she did it and none of my aunts remember either. Oh well, healthier without the stuffing anyway
Abbey, which parts did you give to the birds? Never heard of anyone feeding their birds artichokes. Wonder if mine would like them?