Instant Pot Artichokes with Aioli
Ingredients
The artichokes
-
2-3
medium
artichokes (about 250 grams each)
-
1
cup
vegetable broth or water
-
to taste
N/A
optional aromatics (lemon juice, fresh/dried herbs, spice blend)
The aioli
-
¾
cup
real mayonnaise
-
2
tablespoons
fresh chopped herbs or 2 teaspoons dried (rosemary and oregano)
-
1
tablespoon
Dijon or honey mustard
-
3
teaspoons
lemon juice
-
2
teaspoons
garlic or 4 cloves
-
1-2
tablespoons
olive oil
-
¼
teaspoon
Kosher salt
-
¼
teaspoon
black pepper
-
pinch
N/A
crushed red pepper flakes
Instructions
- Trim the outer layer of the artichoke by peeling off the first layer of leaves and cut off the tip and stem.
- Place the artichokes upside down on the wire trivet in the Instant Pot.
- Pour water or broth over the artichokes and add optional aromatics.
- Lock the Instant Pot lid and set the vent to closed. Cook on HIGH pressure for 10 minutes for small artichokes or 13 to 15 minutes for medium artichokes.
- Use the Quick Release method to release pressure once cooking is finished.
- Check if the artichokes are fully cooked by inserting a knife into the middle; it should slide in easily.
- Remove the artichokes from the Instant Pot and let them cool before serving.
- For the aioli, whisk together all aioli ingredients and let chill for 30 minutes before serving.
Nutrition Facts (estimated)
Servings
3
Calories
30
Total fat
0.1g
Total carbohydrates
6.5g
Total protein
2.1g
Sodium
0mg
Cholesterol
0mg
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