Vegetables that require longer than 20 minutes of cooking time should be considered an Instant Pot favorite. Artichokes for instance, take about 25-30 minutes to boil before the leaves become tender and soft enough to scrape with your teeth. High pressure steamers do miracles with these types of things because you don’t boil out all the vitamins and minerals in the bath water – the veggies sit above the liquid line, while they steam in a sauna for 30 minutes.
Steamed Artichokes with Crispy Breadcrumbs can’t get any easier than adding them to an electric pressure cooker with a little white wine and lemon, and pressing cook. Artichokes come out spectacular without loosing any leaves, just plump and juicy.
To finish them off, I like to add crispy breadcrumbs for a dusting of crunch. It’s also fun to dip them in a little melted butter infused with fresh herbs for added flavor.
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 2 cups of water and 1 cup of wine. Squeeze lemon juice over the top of artichokes. Seal lid and press Manual or high pressure steaming, for 30 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!