The Amazing Instant Pot Stuffed Artichoke
I’m going to start this by telling you how special stuffed artichokes are to my family. My father was Sicilian and absolutely loved to cook. He was meticulous in the kitchen, using every gadget and device he could to create the meals he wanted. It came naturally to him since he grew up in the Restaurant and Grocery Business. Stuffed Artichokes were one of his specialties. In his honor, today I decided to try my hand at Instant Pot Stuffed Artichoke!
I didn’t use all of his techniques for this recipe. No cheese cloth or twine was used. I can just see him shaking his head at my lack of experience with such things. But guess what? The dressing stayed inside the artichoke just fine, no cheese cloth or twine required!
Fresh Artichokes Take Some Prep
But it’s totally worth it to get to eat that delicate, tender heart after your done inhaling all the delicious dressing off the leaves. To prepare Instant Pot Stuffed Artichokes you start out by cutting the bottom off so that it will sit flat in the pan. Next you trim all the leaves with scissors because you must get those prickly ends off. No one wants to get one of those in a bite. Ouch!
Once it’s all trimmed up, you’re going to want to spread the leaves out and run it under some fresh clean water to make sure it’s good and clean.
Is so easy and quick. You mix up bread crumbs, Parmesan and/or Romano cheese, some seasoning and olive oil to make it all nice and moist. You will then pack all that dressing down into the leaves making sure to get some dressing in all the leaves and in the middle of the artichoke.
Time for the Instant Pot!
Add 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot. Next, carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top. I start with 1/8 cup, but make sure to get the oil evenly drizzled on the entire artichoke. (That might take up to 1/4 cup.) Cover the pot and lock in place. Close the pressure valve (I forget to do that most of the time, so it’s worth a reminder) and put the Instant Pot on Manuel Pressure, High for 20 minutes.
Once it’s finished, let the pressure release naturally as this extra time in there with the water will only help to make the dressing moist and delicious.
Don’t have an Instant Pot or Pressure Cooker? Do it on the stove top!
You can cook these babies right on top of the stove by steaming them in a deep pot. Add a rack to the bottom of the large pot and then put about 2 inches of water at the bottom of the pot. Add the stuffed artichoke, drizzle the olive oil over the top and cover them. Simmer/steam them until you can easily pull the leaves out. I haven’t done it this way in a long time, so don’t have the exact times, but I would start checking them at 30-40 minutes and then every 10 minutes. You need to keep a close watch to make sure the water does not evaporate or boil out. If the water gets too low, add some more.
Tips: My father had the right idea with his cheese cloth and twine. It does work well especially if you are doing more than one artichoke at the same time. It will hold it all together nicely while it’s cooking and make it a little prettier when it’s done. It’s totally up to you. I personally don’t like to take any unnecessary steps or spend any extra money. But that’s just me.
If you’ve never eaten an artichoke, just know it takes a little practice. The best part is the heart. The dressing is pretty awesome too, don’t get me wrong. To get to the heart, you will pull all the leaves off and then remove the “hairy” looking stuff. After you scrape this stuff off the heart, you will be left with a succulent, soft and tasty delicacy you won’t soon forget! For tips on cleaning and eating artichokes you can check out “How to Cook and Eat an Artichoke” on Simply Recipes.
I hope you enjoy!
- 1 artichoke
- 1 1/2 cups Italian Bread Crumbs
- 1/2 cup Parmesan Cheese
- 1/2 tsp salt
- 1/2 tsp red pepper flakes
- 1 tsp garlic powder
- 1 tbsp dried parsley
- 1/2 cup extra virgin olive oil for the dressing
- 1/8 - 1/4 cup extra virgin olive oil to drizzle on top
- 1 1/2 cups water
- Clean and prepare the artichokes by cutting off the ends of all the leaves and the stem from the bottom.
- Mix the bread crumbs, cheese, and seasonings together in a bowl.
- Add 1/2 cup extra virgin olive oil to the bread crumb mixture.
- Put 1 1/2 cups of water in the bottom of the instant pot along with the wire rack that came with your pot.
- Carefully place the stuffed artichoke in the pot and drizzle 1/8 to 1/4 cup of extra virgin olive oil over the top.
- Cover the pot and lock in place.
- Close the pressure valve and put the Instant Pot on Manuel Pressure, high for 20 minutes.
- Once it's finished, let the pressure release naturally.
- Prepare the artichoke as above.
- Add the rack to the bottom of a large pot and add about 2 inches of water the bottom of the pot.
- Put the Stuffed Artichoke on the rack and then cover the pot
- Bring the water to a quick boil, then turn on low heat.
- Check the artichoke at about 30 minutes to see if you can pull a leaf out easily. If it doesn't come out very easily, it needs to cook a bit longer. Leave it on the stove and check it again every 5-10 minutes until it's done.
- Be very careful not to let the water evaporate out. Add water as needed to keep the level at least 1 inch deep.