I was browsing in the produce section at Costco one day when these beautiful artichokes caught my attention. The following day I prepared two of the artichokes in my pressure cooker (they were so large only two of them fit, and snugly at that) which took about 13 minutes.
If you don’t have a pressure cooker you can certainly steam them, it will just take a little longer. Either way, grilling them after they are cooked takes them to another level of goodness.
A little bit of char on the leaves adds a nice smoky flavor to the artichokes. Grilling a few lemon halves to squeeze over the artichokes for a dash of bright flavor is a nice touch.
Untrimmed on the left, trimmed on the right and ready for the pressure cooker.
I have a Fissler stovetop pressure cooker which I love. It’s spacious, durable, and rated highly for its reliability.
Once the artichokes are cooked, cut them in half and remove the small leaves and fuzzy chokes before heading to the grill. Brush the artichokes lightly with olive oil.
The dipping sauce for the artichokes is easy to make and is delectable. Any leftover sauce makes a tasty ham sandwich dressing or extra special sauce for juicy sliced tomatoes.
Pressure Cooker Grilled Artichokes with Herb Aioli
4
servingsI used my Fissler stovetop pressure cooker for this recipe
Ingredients
2 extra large artichokes, rinsed and trimmed (or 4 medium-large)
2 lemons, halved – optional
1 tablespoon extra virgin olive oil + more if using 4 artichokes
1 cup mayonnaise
2 tablespoons lemon juice
1 small garlic clove, grated
3 tablespoons finely chopped assorted fresh herbs (such as chives, parsley, mint or tarragon)
1 teaspoon fresh thyme leaves
Kosher salt and freshly ground black pepper
Directions
- Trim stem of each artichoke to 1 inch. Use a sharp knife (a serrated bread knife works great) remove the top 1 1/2- inch or so of the artichoke. Snap off any stray leaves at the bottom of the artichoke and snip off the thorny tips of the leaves. Rinse artichokes (gently pry leaves open to rinse) and drain cut side down on a kitchen towel while you prepare the pressure cooker. You may rub lemon juice over the cut portions of the artichokes to avoid browning but I usually skip this step because I cook them right away.
- Stovetop Pressure Cooker: Add water to pressure cooker (I add enough water just under the recommended maximum level of liquid marker). Place rack insert or steamer in pot making sure they sit above the water. Place prepared artichokes cut side up on the rack. Secure lid on cooker and bring to full pressure over medium-high heat. Once the pressure cooker comes up to pressure, lower the heat to a low burner setting so that it maintains pressure without exceeding it. Continue to cook for 10-13 minutes. If your artichokes are not extra large set the timer to 10 minutes . Quick release the pressure by pressing the button on the handle or by running cold water over the lid in the sink. The artichokes are done when the lower leaves pull away easily and the stem is tender.
Steaming: Add a few inches of water to a large pot (with a lid). Place steamer basket in pot making sure it sits above the water. Bring water to a boil. Add artichokes, cover pot with lid and steam over moderate heat (medium-low) until artichokes are fork tender, about 25-45 minutes depending on their size, checking water level occasionally. - Meanwhile, whisk mayonnaise, lemon juice, garlic, finely chopped mixed herbs and thyme leaves in a small bowl. Season to taste with freshly ground pepper and kosher salt. Refrigerate until ready to serve.
- Using tongs, remove artichokes to a plate to cool slightly. Once cool enough to handle slice each artichoke in half. Remove inedible inner soft leaves and fuzzy chokes. I found that using a melon baller works great because of its semi-sharp edges but a small spoon or knife will also work. Lightly brush both sides of artichokes with olive oil.
- Heat the gas grill to medium-high. Using tongs, wipe the grates with a lightly oiled paper towel. Be sure to scrape the grates clean, wiping with additional oil again. Grill artichokes cut side down uncovered, turning occasionally, until lightly charred in spots, about 5-7 minutes. Char halved lemons for 5 minutes if using.
- Transfer grilled artichokes and lemons to a platter. Squeeze a bit of lemon juice over cut sides of artichokes. Serve with herb aioli sauce.
Notes
- Grilled sourdough bread with or without deli toppings is the perfect accompaniment for the artichokes