Italian Artichokes (PC recipe)

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Italian Artichokes (PC recipe)

 

3 cups ranch, or onion or garlic croutons

1/2 cup finely-chopped red or yellow sweet pepper

1/2 cup shredded mozzarella cheese

1/4 cup finely-shredded Parmesan cheese

2 tbls of mashed capers

2 tablespoons olive oil

1 tablespoon balsamic vinegar

1 tablespoon snipped fresh oregano(or 1 tspn dried oregano, crushed)

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

1/4 cup broth

4 large artichokes (about 10 oz ea)

2 tablespoons lemon juice

1 cup water

 

Coarsely crush croutons, if large pieces. In a large bowl combine

croutons, sweet pepper, mozzarella cheese, and Parmesan cheese. Add capers. In a

small bowl combine olive oil, vinegar, oregano,

salt, and pepper; drizzle over crouton mixture. Toss to combine. Add

enough broth to moisten. Set aside.

 

Wash the artichokes; trim stems and remove loose outer leaves. Cut off 1

inch from top of each artichoke; snip off the sharp leaf tips with kitchen

scissors. Brush the cut edges with a little lemon juice. Whack the

artichokes, point-side down, on a countertop and the center will open to

expose yellow center leaves and choke. If necessary, use your fingers to

pull the outer leaves away from the center leaves. Use a spoon to scoop

out inner yellow leaves and fuzzy center. Brush insides with lemon juice.

Spoon the filling into the artichokes, packing lightly.

 

Put the water in a 6-quart pressure cooker. (This recipe works best in a

stainless steel pressure cooker, which most of the newer ones are.

Artichokes tend to discolor on contact with aluminum.)

 

Place the artichokes, stuffing-side up, on the rack in the pressure

cooker. Cover and lock lid in place. Bring to high pressure over high

heat (allow about 10 minutes). Adjust heat for moderate cooking and cook

8 minutes. Quick release the pressure. Serve artichokes in shallow

bowls.