Artichokes & Pesto
By Chef Jessica Hallam
This month I am sharing a pressure cooked artichoke recipe I received from my amazing friend Rachel. She grew up eating this delicious and healthy snack, and when she shared it with me I couldn’t believe how simple and tasty it was. I altered the recipe to fit an Instant Pot, because that’s what I have. The artichokes are seasoned and served with a simple creamy lemon pesto aioli.
For the Artichokes
2-3 artichokes
½ tsp. granulated garlic
½ tsp. onion powder
A pinch of salt and pepper
2c. water
For the aioli
1c. mayonnaise
3tbsp. pesto
1 medium lemon, juice and zest
Directions
1. In a 6-quart Instant Pot place the steam rack in the bottom with the 2 cups of water.
2. Wash the artichokes and cut the stems off so they will sit flat. Rip off the bottom layer of small leaves and open up each of the leaves a little. Take a pair of scissors and cut the pointed tip of each leaf off so they are flat. Using the scissors cut the very top off as well. Place the artichokes in the pot and top with seasonings. Secure the lid.
3. Press the Pressure Cook button and set for 17 minutes. Carefully let the pressure out per the settings and set aside for 3-5 minutes to let cool, slightly.
- While the artichokes are cooking, combine all aioli ingredients in a bowl and whisk together. The aioli can be prepared up to 4 hours before serving.
- To serve place artichokes and dip on a platter. Place an extra bowl out for discarded leaves.