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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/
Here are two options I found, Iking. Maybe one of them will work for you!
I just found the(a?) Chili lime spice blend at Trader Joe's... bet it would be great sprinkled on your turkey burgers.
I love to make turkey burgers from ground turkey (99% lean), grill them a little less than what I would have pre-surgery. Fix steamed zuchinni, squash and mushroom, and then add the Mario Batali marinara (1/4 c). Then pour this vege marinara over the turkey burgers. Very yummy!
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".
It is better to travel and get lost...
Than never to travel at all.
Looks great!
My husband has come up with a really simple pork brine. We often will buy a full pork loin and then cut it into chunk portions. The chunks are a single thick slice which when cooked will be enough to feed the two of us. Think thick boneless pork chop. We drop these chunks into ziplock bags. We add a bay leaf (laurel leaf), roughly cracked pepper. Then we make a brine with ho****er, kosher salt, and molasses. This gets pored into the bags till the liquid will cover 1/2 of the pork cunks. We then finish by adding cold water.
The chunks are then put in the freezer. The freezer? The reason is that in the 1/2 to hour it takes for a deep freezer to freeze the pork chunks, the brine has about 1/2 of the time it needs. Then when we take the chunk out to cook, we defrost the chunk in warm water. This takes about 1/2 hour... So all told the brine has an hour or hour and a half to work.
We then grill, saute, smoke, or bake as we would like our pork chunk! Often it is just on the grill with some delicious sauce as a light mop. Then we slice and share! Yum!
It is better to travel and get lost...
Than never to travel at all.
I know. I made? it a few times. But the homemade dies not last long time and I don't eat enough. I have days I eat a lot mayo, and days I don't eat a lot of it. Then weeks I can't stand it.
Hala. RNY 5/14/2008; Happy At Goal =HAG
"I can eat or do anything I want to - as long as I am willing to deal with the consequences"
"Failure is not falling down, It is not getting up once you fell... So pick yourself up, dust yourself off, and start all over again...."
Homemade mayo is super easy to make. Check it out in youtube. And you can make it with no sugar. It's super good.
5'2.5" Surgery date/ 12-02-15 Dr.Valentine 
Boise ID
Highest:289 SW/212 CW 122
Goal/125-130
Goal reached at 10 months
- 4oz (1/2 cup) Powerful Protein Yogurt Plain
- 2 TBSP. PB2 powder
- small splash of Sugar free vanilla syrup
- 1 packet splenda
- Calories --- 115
- Fat --- 02
- Carbs --- 10
- Protein --- 18
- Sugar --- 06
I kid you not. it taste like a Reese pie filling. I bet if I used Chocolate PB2 powder it would really taste like it.
ReginaL · 3 replies · 981 views
