msmofet
🌹 🍉 Still trying to get it right.
Ms. Mofet's Instant Pot Stuffed Artichokes
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Ingredients:
4 Medium artichokes
1/2 lb. Mozzarella
8 large Garlic cloves (or more to taste)
*Slivers of Parmesan cheese - to taste - Optional
*Slivers of Romano cheese - to taste - Optional
Seasoned Bread Crumbs:
1 C. Plain unseasoned Bread Crumbs
2 TBSP. Grated Parmesan cheese
2 TBSP. Grated Romano cheese
1 TBSP. All-purpose house blend seasoning
1 tsp. Rubbed dry Oregano
Salt - to taste
Ground peppercorns - to taste
Ground red pepper flakes - to taste
Olive Oil - to drizzle over stuffed artichokes
2 Lemons
2 cloves fresh garlic
1 C. hot water
Salt
Place water and juice of 1 lemon, 2 cloves fresh garlic (smashed), and salt (to taste) into inner pot.
Place trivet with handles up into pot.
Fill bowl large enough to hold artichokes with cold water.
Add the juice of 1 lemon to water.
Cut stems off so artichokes sit flat.
Remove any damaged or small outer leaves on bottom.
Cut 1 - 1 1/2 inch off top of each artichoke.
Remove as much of the small leaves and fuzzy choke from center of each artichoke.
With kitchen shears snip off the pointy tips of leaves.
Float artichokes in lemon water (be sure cut surfaces get wet to prevent them from turning brown)
Cut mozzarella into small chunks/cubes.
(Divide into 4 piles)
Slice garlic into thin slices.
(Divide into 4 piles)
*Optional - Cut parmesan and romano cheeses into thin slivers. Place slivers of parmesan and romano cheese in each leaf along with garlic and mozzarella.
Combine all seasoned crumbs ingredients.
Place 1/3 of each pile of mozzarella aside.
Spread leaves open and place garlic and mozzarella into leaves of each artichoke.
Sprinkle seasoned crumbs over top of artichokes to fill center and leaves.
Place the 1/3 pile plus any excess mozzarella and garlic into center of each artichoke.
Place artichokes on trivet.
Drizzle olive oil over top of artichokes.
Lock lid on.
Select Manual/Pressure Cook mode.
(Select “Normal” mode if using a Duo)
High Pressure and adjust (+/-) to 15 minutes.
(Took ≈10 minutes to come to pressure)
Depending on model:
- Set valve to sealing (Ultra self seals automatically).
- Press Start on Ultra Model.
When cook cycle is done (beep sounds) use quick release (QR).
When pin drops remove lid.
Select Cancel button and/or unplug unit.
Serve with pot liquor to dip in if desired.
Prepared using a 6 QT. Instant Pot (I have a Duo and an Ultra)
This is my Tried & True Recipe/Technique/Instructions
IMPORTANT: Be sure the inner pot is in base unit and gasket/ring is in lid and seated properly before beginning.
Ingredients:
4 Medium artichokes
1/2 lb. Mozzarella
8 large Garlic cloves (or more to taste)
*Slivers of Parmesan cheese - to taste - Optional
*Slivers of Romano cheese - to taste - Optional
Seasoned Bread Crumbs:
1 C. Plain unseasoned Bread Crumbs
2 TBSP. Grated Parmesan cheese
2 TBSP. Grated Romano cheese
1 TBSP. All-purpose house blend seasoning
1 tsp. Rubbed dry Oregano
Salt - to taste
Ground peppercorns - to taste
Ground red pepper flakes - to taste
Olive Oil - to drizzle over stuffed artichokes
2 Lemons
2 cloves fresh garlic
1 C. hot water
Salt
Place water and juice of 1 lemon, 2 cloves fresh garlic (smashed), and salt (to taste) into inner pot.
Place trivet with handles up into pot.
Fill bowl large enough to hold artichokes with cold water.
Add the juice of 1 lemon to water.
Cut stems off so artichokes sit flat.
Remove any damaged or small outer leaves on bottom.
Cut 1 - 1 1/2 inch off top of each artichoke.
Remove as much of the small leaves and fuzzy choke from center of each artichoke.
With kitchen shears snip off the pointy tips of leaves.
Float artichokes in lemon water (be sure cut surfaces get wet to prevent them from turning brown)
Cut mozzarella into small chunks/cubes.
(Divide into 4 piles)
Slice garlic into thin slices.
(Divide into 4 piles)
*Optional - Cut parmesan and romano cheeses into thin slivers. Place slivers of parmesan and romano cheese in each leaf along with garlic and mozzarella.
Combine all seasoned crumbs ingredients.
Place 1/3 of each pile of mozzarella aside.
Spread leaves open and place garlic and mozzarella into leaves of each artichoke.
Sprinkle seasoned crumbs over top of artichokes to fill center and leaves.
Place the 1/3 pile plus any excess mozzarella and garlic into center of each artichoke.
Place artichokes on trivet.
Drizzle olive oil over top of artichokes.
Lock lid on.
Select Manual/Pressure Cook mode.
(Select “Normal” mode if using a Duo)
High Pressure and adjust (+/-) to 15 minutes.
(Took ≈10 minutes to come to pressure)
Depending on model:
- Set valve to sealing (Ultra self seals automatically).
- Press Start on Ultra Model.
When cook cycle is done (beep sounds) use quick release (QR).
When pin drops remove lid.
Select Cancel button and/or unplug unit.
Serve with pot liquor to dip in if desired.
