IP Question

Anyone done an artichoke?

So did you try one? I haven't, but I've seen people on FB IP group mention it.

I remember, a million years ago, trying to do one stovetop. It took forever and was TERRIBLE. So I have absolutely no clue how long to do it!

I love artichokes. I am pre surgery... so not sure what the recommendations are post surgery for when to try them.

Cooking them? That requires steam and time.

Prep:

Cut the stalk off to a reasonable short length. I have seen some at the stores with 3 inches of stalk. If they are really fresh (no brown on the stalk or bud petals) then trim to under 1 inch.

Remove any damaged petals. If you want you may remove the little petals from the bottom of the bud.

Optional: Cut the spike points off Option 2: open the bud and remove the inner petals and "Fuzz" which are the immature stamen&pestles. I don't bother with either of these two unless I am going to use the artichoke to hold some thing.

Place into a pot stem down, standing as vertically as possible.

The traditional method (which my mom still uses) is: Add enough water to cover to the bottom of the bud. Cover the pot. She then brings them to a boil. Then turns down the heat to low and lets them boil/steam for between 45 and 50 minutes depending on the size of the artichokes.

Pressure Cooker Method: I do the prep, then add enough water to just touch the bottom of the buds. I then lock them in with the pressure cooker lid, and attach the weight set for 15 pounds. I then bring the pot to a boil, and when the pot is to 15 pounds of pressure and the weight is gently rocking, I turn the heat down so that the weight stays gently rocking. In 15 minutes they will be done! I then take the pot to the sink and run cold water on the outside until depressurized.

Serving:

Place the artichoke on a plate and enjoy the soft parts of the petals by scraping the petals between your front teeth. Pealing away 1 petal at a time. When you get to the soft inner petals, you can just bite off the bottom sections. You do not want to eat the spikes, or the "fuzz".

Don't know if you figured out the IP artichoke issue, Rachel, but I just found this:

http://flavorrd.com/2015/02/instant-pot-pressure-steamed-art ichokes/

That's pretty long. I've done them for 12 minutes w/ natural release for medium-sized and thought that was even a little much. Next time, I'm going to try 10 and see how it goes. :)