Penny Ashton - 1990 |
Requires: Pressure Cooker | |||
| ARTICHOKES | ||||
| I don’t really want to appear opinionated but; as far as I’m concerned Artichokes are the driving force behind the expense of purchasing a pressure cooker. Additionally, if you don’t cook them in a pressure cooker, don't bother to eat them. | ||||
| Purchase: | Always examine the base of Artichokes and reject any with worm holes. They should be crisp and tightly closed. | |||
| Pare: | Cut off stems. Trim leaves with scissors. | |||
| Clean: | Submerge in salt water for a few (10) minutes, to encourage bugs to leave. Move around in water, turning upside down and putting back in periodically. | |||
| Cooking: | Place on Rack in Pressure cooker. Put a minimum of 1 cup of water in bottom of cooker. Drizzle Vegetable oil over each artichoke. Shake a generous amount of Garlic Powder over each one. | |||
| 15 min. at 15 lbs. pressure for medium to large. 20 min. at 15 lbs. pressure for humongous. | ||||
| Reduce pressure by sitting the pressure cooker, in water, in the sink. | ||||
| NOTE: | If you do purchase a pressure cooker be sure it’s stainless steel NOT aluminum. No Alzheimer’s disease in our family, please. Stainless is much more expensive, but you'll use this pot for 50 years. | |||
| Circumference Measurements | Time | Cold Water Cool | Results | |
| 14 ¾ in. | 30min. | No | Slightly Soft but OK | |