February 11th, 2018

Instant Pot Artichokes With Lemon Butter Dipping Sauce

Instant Pot Artichokes With Lemon Butter Dipping Sauce

My family loves it when we can find artichokes at a good price. It doesn’t happen often enough, especially with really good ones. We get lucky sometimes at a local dollar store that often has excellent produce. Steaming artichokes can take a long time, so they’re perfect for the Instant Pot. These Instant Pot artichokes go great with lemon butter dipping sauce.

Our favorite artichokes are the globe variety. They have more of a round shape, both to the artichoke and to the leaves. Sometimes the store includes a long stem with them. The long stem can be peeled, steamed, and eaten just like the rest of the artichoke. We like the flavor of these better than the artichokes that have a more pointed shape. They’re also bigger. We can’t always find them, but when they’re available and the price is right, guess what’s for dinner! These ones aren’t globe artichokes, but they were pretty good anyhow.

artichokes

These artichokes are usually a full meal for us. You can go with just a half artichoke per person and serve some other food with them, but my family always wants a whole artichoke each.

My Instant Pot can only hold about 2-3 artichokes at a time. That’s with them sliced in half and carefully arranged in there. This means that most times we have to do two rounds of cooking in the Instant Pot. That’s okay for us because we finish them off in the oven anyhow. No worries that someone will have a cold artichoke that way.

Prepare the artichokes for the Instant Pot by washing and cutting the stem off if necessary. You can also trim the thorns off the petals if you like. Some varieties have a fairly sharp thorn on the tips of the petals.

Slice the artichokes in half from top to bottom. Use a spoon to clean out the fuzzy choke in the center. Clean the spoon off well when you’re done – the little bits of the choke are hard to get off if they dry on.The dishwasher won’t be able to handle it, or at least, mine can’t.

sliced artichokes

Pour chicken or vegetable broth into the Instant Pot, and put in your trivet. The height of your trivet may determine how many artichokes you can cook at a time, as well as the size of your Instant Pot.

Arrange the artichoke halves in the Instant Pot. I start by going around the edges. Sometimes one half can fit in the middle. If you have enough room to do it safely, you can stack halves on the top. Keep in mind where the fill limit is on your Instant Pot.

Sprinkle the artichokes with spices and minced garlic. Seal the lid. Use the Manual button to set the cook time to about 9-11 minutes.

artichokes in instant pot

Make sure the artichokes are completely cooked before this next step. It’s a real pain having to gook them further in the Instant Pot, as it takes a while to get the pressure back up, but sometimes it’s necessary. A petal should pull off easily when they’re done.

Preheat the oven to 350 degrees F. Place the artichokes on a baking sheet with the cut side up. Sprinkle with grated Parmesan cheese. Bake for 10-15 minutes, so the cheese is just melted.

While they bake, make the lemon butter sauce. Melt the butter in the microwave, then add the olive oil, lemon juice, garlic, Italian seasonings, garlic, salt, and pepper. Mix well and serve as a dipping sauce for the artichokes.

Lemon Butter Dipping Sauce

Instant Pot Artichokes

Instant Pot Artichokes With Lemon Butter Dipping Sauce

Ingredients

  • 2 artichokes
  • 1 cup chicken broth
  • 1 tsp Italian seasonings
  • 2 tsp minced garlic
  • 1/4 cup grated Parmesan cheese

Instructions

  1. Wash artichokes and slice off any excess stem if necessary. Slice the artichokes in half from top to bottom. Clean out the choke portion from the inside of the artichoke.

  2. Pour chicken broth into bottom of the Instant Pot. Put in the trivet, then add sliced artichokes on top.

  3. Sprinkle with seasonings and minced garlic. Seal the lid. Use the manual setting of the Instant Pot and set to cook for 9-11 minutes.

  4. Make sure the artichokes are fully cooked. A petal should pull off easily.

  5. Preheat the oven to 350 degrees F.

  6. Arrange the artichokes on a baking sheet with the cut side up. Sprinkle with Parmesan cheese. Bake for 10-15 minutes or until cheese is just melted.

  7. Serve with the lemon butter dipping sauce below.

Lemon Butter Sauce For Dipping Artichokes

Ingredients

  • 1/2 cup butter
  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 1 tbsp minced garlic
  • 1 tsp Italian seasonings
  • salt and pepper to taste

Instructions

  1. Place butter in a microwave safe bowl and melt butter in the microwave.

  2. Add in olive oil, lemon juice, garlic, seasonings, salt and pepper. Mix well and use as a dipping sauce for artichokes.

August 8th, 2017

Chicken Piccata

This is a small recipe, for 2-3 people.

2-3 tbs of butter
one spoon of flour
1/2 lb chicken breast, cut into thin strips
1 can artichoke hearts, drained and cut into quarters, not marinated
juice of 1/2 lemon
1 tsp. capers
1/4 cup white wine
1/8 tsp. white pepper
8-10 oz pasta, cooked
fresh dill

Directions

  1. Mix Lemon Juice, wine, flour, and butter in pan, heat and stir until it stays together.
  2. Add chicken, cook until mostly done, add artichokes (available in can at grocery store) and capers – when nearly done, add fresh dill, and pepper.
  3. Add angel-hair pasta, and stir into the sauce.

August 8th, 2017

Tortellini Salad

1 – 7-ounce package cheese tortellini
1 cup broccoli florets
½ cup chopped fresh parsley
1 – 6-ounce jar marinated artichokes, drained
2 green onions, chopped
½ cup Italian salad dressing
2 ½ tsp. chopped fresh basil or cilantro
3 tbsp. grated Parmesan cheese
6 cherry tomatoes, halved

Directions

  1. Cook tortellini according to package directions. Drain.
  2. Combine tortellini with broccoli, parsley, artichokes, and green onions in a large bowl; toss lightly to mix.
  3. Pour salad dressing over tortellini mixture. Sprinkle with basil or cilantro and toss gently.
  4. Cover and chill until ready to serve.

Toss salad again just before serving. Sprinkle with Parmesan and add tomatoes.

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