Tender succulent artichokes, seriously the best I have ever had. And really quick to fix in an Insta Pot.
INGREDIENTS:
1 quart Chicken Broth
3 Garlic Cloves, crushed
3 Cups White Wine
4 Tablespoons Butter
2 teaspoons Salt
1 teaspoon Pepper
1 teaspoon Lemon Pepper
2 Bay Leaves
2 Tablespoons Extra Virgin Olive Oil
1/2 Lemon
Mayonaise and/or Butter for dipping
Directions:
Clean and trim the artichokes and place in a large pot that has a tight fitting lid. Add all the ingredients.
Bring to a boil, reduce to medium and cook covered for 45 minutes or until very tender. That’s all there is to it. There are lots of good reasons to eat these funny looking vegetables, but taste is right at the top for me.
To prepare, it only takes about 15 minutes…it is very simple. But you have to allow 45 minutes for them to cook…and that is the only difficult part about preparing this meal.
Cut the very end of the stem off
Then cut off the stem at the base of the artichoke, and save…it’s meaty and good.
There is a little thorn at the tip of each leaf, that you really don’t want to swallow, so each one needs to be trimmed individually.
You can use scissors or a knife
Today my kitchen sheers were missing in action, so I used a serrated knife.
It looks like a lot of trimming, but it’s really quite easy and does not take that much time at all.
This time I used broth base, but you can use chicken broth in a can or even better, homemade.
1 quart of chicken broth
Here the Artichokes are trimmed and in a pot large enough to cover them with liquid. Note the stems in the bottom of the pot. The centers are just as tender as the artichoke heart.
Mix the broth base, if that is what you are using, and pour over the artichokes
Three cloves of garlic
Crush and add to the artichokes
Add three cups of white wine. I had this bottle of Pinot Grigio, but any white wine you enjoy will do.
4 Tablespoons of butter
Next comes, 2 teaspoons Salt, 1 teaspoon Pepper, 1 teaspoon Lemon Pepper and 2 Bay Leaves
2 Tablespoons of Extra Virgin Olive Oil and one Lemon cut in half
And that is all there is to it.
Bring to a full boil, then reduce to medium. Cover and cook for 45 minutes, or until the leaves are tender and fall away easily from the artichoke.
Half of my family love them served with melted butter, the other half prefer them with mayonaise.
So we serve it both ways.
Melted butter to dip the artichokes in…
Or mayonaise…either way it is delicious.
It’s a fun food…I wish they would grow in the South! Farm fresh would be amazing but they are still great from the market when they are in season.
