Artichokes, just like broccoli & cauliflower, are nutrients-packed edible flower buds! 😀
This budding flower-head on an edible base is an age-old food from the ancient Greeks and Romans.
Once the buds bloom, artichokes turn into large & beautiful purple flowers that are barely edible.
I’ve always wondered what it’s like back in the days with so little knowledge about food & science.
Who was the first person adventurous enough to think – ah! Let’s snatch this thorny green, budding flower from this 4-feet plant, and eat it!
They had no idea if it was poisonous or if it posts any threats. Totally admire their bravery (or perhaps they were just desperately starving?).
But now we know artichokes have some of the highest levels of antioxidants and dietary fiber among the vegetables.
Even higher antioxidant content than blueberries, broccoli, or red wine; and higher fiber content than avocado, carrots, or oats.
Many enjoy the delicate natural flavor, plus the moist & tender meaty texture.
How to Purchase Artichokes?
Here are some pointers for purchasing fresh & quality Artichokes:
Compact petals still rather closed = more fresh & tender
Feels heavy for the size & firm
Fresh healthy green color (avoid dehydrated or wilted ones)
How to Store Artichokes?
It’s not fun when you open your fridge, excited to try a recipe to find your ingredients gone bad 🙁
Here are 3 tips for storing fresh uncooked Artichokes:
Slice off a bit of the artichoke stem, then sprinkle it with a little water, and place it in the fridge in an airtight plastic bag
Do not wash before storing
Best to cook within 5 – 7 days of purchase
Pressure Cooker Artichokes Experiment
How Long to Pressure Cook Artichokes? Time for another experiment! 😛
What We Look For in Cooked Artichokes?
Moist, tender petal flesh with a bit of crunch & perfectly cooked heart with a crunch (not mushy-mush or leathery)
The mild & delicate natural artichoke flavor being brought out
We conducted 4+ tests with Artichokes using different cooking times & preparation methods in our Instant Pot Electric Pressure Cooker.
Pressure Cooker Artichokes Test #1
We first tried pressure cooking halved, cut off the stem, trimmed the thorn tips, and scraped off the choke Artichokes (as shown in below photo).
P.S. we did leave one without scraping the choke to compare the difference.
The results? Mushy-mush-mush overcooked artichokes… 🙁
Here are the Instant Pot Artichokes Experiment Results:
*HP = High Pressure; QR = Quick Release
After conducting the above pressure cooking tests, we achieved our desired results with Test #4! 🙂
*Note: we checked various places for the last few months, and we still couldn’t source larger Artichokes (ours were 250g, 11″ circumference). Be sure to adjust the cooking time according to the size of your artichokes.
You’ll Enjoy Instant Pot Artichokes Because:
Easy, Fast, Foolproof – compare to 30 – 45 mins on the stove or even longer in the oven!
Healthy Nutrient Powerhouse – high in antioxidant & dietary fiber
Versatile delight: you can enjoy it on its own as a snack or appetizer with your favorite dip, or sauteed, deep-fried, stuffed, stew…etc.
First, wash the artichokes by submerging them in cold water for 5 minutes.
Optional – Step 2 Prepare Artichokes
How to Prepare Artichokes?
First, lay the artichokes on a cutting board sideways (as shown in below photo).
Then, pull off any smaller petals at the base, and use a knife to cut off the stem. Then use a pair of kitchen scissors to trim the thorn tips (about 1 inch) off of all the petals (as shown in below photo).
*Pro Tip #1: trimming the thorns are mostly for better presentation. You can skip it for convenience.
*Pro Tip #2: we find it’s easier to scrape off the center choke after pressure cooking, so we skipped the scraping at this step.
Step 3 Place Artichokes in Pressure Cooker
Ingredients & Tools
1 cup of cold water 2 whole artichokes Optional: lemon juice from 1 lemon
Wash Artichokes: Submerge artichokes in cold water for 5 minutes.
Optional - Prep Artichokes: Cut stem off and trim about 1 inch off the tip of the artichokes.
Place Artichokes in Instant Pot: Place 1 cup of cold water and a steamer rack in Instant Pot Pressure Cooker. Place 2 whole artichokes on the steamer rack. With Venting Knob in Venting Position, close the lid, then turn Venting Knob to Sealing Position.
Optional: If you like, squeeze some lemon juice on the artichokes to slow the rate of oxidation.
Pressure Cook Artichokes: Pressure cook a) Trimmed Artichokes: High Pressure for 8 minutes + Quick Release ORb) Uncut Whole Artichokes: High Pressure for 9 minutes + Quick Release c) For Large Artichokes: Increase the pressure cooking time accordingly.Open the lid carefully.
Prepare Garlic Butter: While the artichokes are cooking in Instant Pot, heat a saucepan over medium-low heat. Melt 2 tbsp (30g) unsalted butter and add in the minced garlic. Sauté garlic until golden brown. Do not let the garlic burn. Set aside to cool it down slightly. Season with kosher salt and adjust to taste (about 2 pinches).
Serve: Serve artichokes with Garlic Butter Sauce. Please see "How To Eat Artichokes" in the article on how to enjoy artichokes properly. 🙂
Cooking Time: If you have a larger artichoke or if prefer a softer, creamier heart - increase the cooking time accordingly.For Vegans: use olive oil in place of unsalted butter for dipping sauce.*Rate the Recipe: If you've tried the recipe, don't forget to Rate the Recipe in the Comments Section. Thank you!