Stuffed artichokes

47 min
- Preparation 35 min
- Cooking 12 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingredients

2 People

For the artichokes:
6 Artichoke bottoms (fresh/cleaned or frozen)
1 Large onion
1 Medium-sized potato
1 Medium-sized carrot
250 g Fresh herbs
30 ml Olive oil
2 sprigs Thyme
250 ml Water
For the gremolata:
1 Organic lemon
1 bunch Mint
30 ml Olive oil
Salt, pepper for seasoning

Preparation

Step 1

Prepare the artichoke bottoms (see Tips for cooking fresh artichokes)

Artichoke bottoms (fresh/cleaned or frozen)

Step 2

Peel and dice the onion, carrot and potato.

Large onion

Medium-sized potato

Medium-sized carrot

Step 3

Heat up the olive oil in the pressure cooker and sauté the onions for 2 minutes.

Large onion

ml Olive oil

Step 4

Add the carrots, potatoes, herbs and thyme and steam for a further 2 minutes.

Medium-sized potato

Medium-sized carrot

g Fresh herbs

Step 5

Spread the artichoke bottoms evenly, pour over the water, put the lid on and cook for 12 minutes after reaching cooking level 2.

Step 6

In the meantime, zest the lemon peel and squeeze half the lemon for the gremolata. Coarsely chop the mint, and mix together with the lemon peel and the olive oil in a small bowl.

Organic lemon

bunch Mint

ml Olive oil

Step 7

Release steam from the pressure cooker, open, take out the artichokes and place on a plate.

Step 8

Bring the stock back to the boil and season with lemon juice, salt and pepper.

Organic lemon

Salt, pepper for seasoning

Step 9

Fill the artichoke with herb ragout, pour over the stock and serve together with the mint gremolata.

Artichoke bottoms (fresh/cleaned or frozen)

Large onion

Medium-sized potato

Medium-sized carrot

g Fresh herbs

ml Olive oil

sprigs Thyme

ml Water

For the gremolata:

Organic lemon

bunch Mint

ml Olive oil

Salt, pepper for seasoning

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