A tender and gorgeous springtime vegetable recipe that does wonders in an electric pressure cooker are my Instant Pot Steamed Artichokes with Crispy Breadcrumbs.
Vegetables that require longer than 20 minutes of cooking time on the stove top should be considered an Instant Pot recipe. Artichokes for instance, take about 30 minutes to boil before the leaves become soft, tender and edible, and an electric high pressure steamer does miracles with these types of foods. Also, these cookers don’t boil out all the vitamins and minerals in the bath water, so to speak, because they use very little.
Just add a couple of cleaned artichokes to an electric pressure cooker with a little white wine or water, and some lemon, and press start. The artichokes come out spectacular without loosing any leaves, just plump and steamy hot – ready to eat. To top them off, I added crispy breadcrumbs for a dusting of crunch. It’s also fun to dip them in a little melted butter infused with fresh herbs for additional flavor. These chokes are a staple in my house this time of year when artichokes are in their peak season.
2 large artichokes, tops trimmed
1 lemon, cut in half
1 cup white wine
1/3 cup panko breadcrumbs
2 teaspoons olive oil
pinch of salt
4 tablespoon butter, melted – optional
2 teaspoons fresh herbs, optional
1. Place artichokes inside instant pot on steaming rack. Add 1 cup of water and 1 cup of wine. Squeeze lemon juice over top of artichokes. Seal lid and press Manual or high pressure and steam for 20 minutes. Let pressure release naturally.
2. In a small saucepan, add breadcrumbs and place over medium heat. Toast until light brown, about 2 minutes. Sprinkle with salt.
3. Stir melted butter and fresh herbs together. Remove artichokes and place in a large bowl. Sprinkle with breadcrumbs and serve with melted herby butter. Enjoy!