Steaming Artichokes: Pressure Cooker Times And Techniques

Artichokes are a delicious treat, but they can be a pain to prepare. The pressure cooker makes it faster and easier than ever to cook artichokes to tender perfection. In this article, we will walk you through the steps to make perfect pressure cooker artichokes every time.

How to choose the right artichoke

Choosing the right artichoke is crucial when preparing a meal. Here are some tips to help you select the perfect one:

• Weight: A fresh artichoke should feel heavy for its size. Compare its weight to other artichokes to ensure it has a good weight relative to its size.
• Leaves: Look for green leaves that are tightly packed. Avoid artichokes with loose, splayed, dry, split, spongy, or pitted leaves. A small amount of brown colour is acceptable, but the tips should not be brown.
• Squeak Test: Hold the artichoke next to your ear and squeeze its leaves. If you hear a squeaking sound, this indicates that the artichoke is extremely fresh.
• Seasonality: Artichokes are typically in season during spring (March to May) and have a shorter season in the fall (October). Buying artichokes in season increases the likelihood of getting fresh produce.

Additionally, when preparing artichokes for cooking, follow these steps:

• Wash the artichokes under cold running water to remove any bitter-tasting natural coating.
• Trim the top of the artichoke with a stainless steel knife and rub a lemon over the cut area to prevent browning.
• Remove the stem so the artichoke sits flat, then pull off and discard the tough lower leaves.
• Using kitchen scissors, snip off the sharp tips of the leaves about 1/8 inch (3 mm) from the tip.
• Rinse the artichokes under cool water again to remove any remaining debris.

How to prepare artichokes for cooking

Artichokes can be intimidating to cook, but they're not difficult to prepare. Here's a step-by-step guide on how to prepare artichokes for cooking:

Choosing the Right Artichoke:

• Look for bright-green artichokes with tightly packed leaves. A small amount of brown colouration is acceptable, but avoid artichokes with splayed-out leaves as these are likely past their prime.
• Artichokes should feel heavy for their size. Lighter artichokes may be dry and less meaty.
• The leaves of fresh artichokes should squeak when squeezed.
• Frost-kissed leaves are fine and often indicate sweeter and more tender artichokes.

Preparing the Artichoke:

• Remove any small, dry outer leaves at the bottom of the stem. They should come off easily by hand.
• Using a sharp serrated knife, trim about an inch from the top of the artichoke. This exposes the inside and allows steam to penetrate.
• Using scissors or kitchen shears, trim about a third of an inch from each outer leaf to remove the sharp, thorny tips. This step is optional but makes the artichokes easier to handle.
• Cut the base of the stem so that the artichokes can rest flat, bloom side up.
• Rub the cut surfaces of the artichoke with lemon juice to prevent browning.

Cooking the Artichoke:

• Place a rack or steamer basket inside your pressure cooker, adding enough water to reach the minimum level required for your cooker to reach pressure (usually about 1 cup for a 6-quart cooker and 1.5 cups for an 8-quart cooker). You can also add aromatics like garlic, bay leaves, lemon slices, or herbs for extra flavour.
• Place the prepared artichokes on the rack or basket, stem side up or down—either way works.
• Close the lid, set the steam release knob to the sealing position, and cook at high pressure for 10-25 minutes, depending on the size of your artichokes. Smaller artichokes will take about 10 minutes, medium artichokes about 15 minutes, and large artichokes up to 25 minutes.
• When the cooking cycle is complete, do a quick release of the steam/pressure. Your artichokes are ready when a knife slides easily into the bottom.

Serving the Artichoke:

• Artichokes can be served hot or cold as an appetizer, side dish, or light main course.
• To eat, pull off the outer leaves, dip the base into your favourite sauce (like melted butter, garlic butter, or various mayonnaise-based dips), and scrape off the soft, pulpy part with your teeth.
• Continue until you reach the small, tender inner leaves with purple tips. Remove these all at once by pinching and twisting.
• Underneath these leaves, you'll find the fuzzy choke, which is inedible. Scrape it out with a spoon or knife and discard.
• The remaining meat underneath the choke is the artichoke heart, which is considered the best part. Slice, dip, and savour it!

How to cook artichokes in a pressure cooker

Artichokes are a great, healthy snack or side dish. They are packed with antioxidants and dietary fibre. They can be intimidating to cook, but a pressure cooker makes it easy.

Choosing your artichokes

• Look for artichokes with tightly packed, bright green leaves. A small amount of brown is okay.
• They should feel heavy for their size.
• The leaves should squeak when squeezed.
• Frost-kissed leaves indicate a sweeter and more tender artichoke.

Preparing your artichokes

• Remove any small leaves towards the bottom of the stem.
• Slice the top inch or so off the artichoke with a sharp knife.
• Using scissors, trim the sharp tips off each outer leaf.
• Cut the base of the stem off so the artichoke rests flat.
• Rub the tops of the artichokes with lemon wedges to maintain their colour.

Cooking your artichokes

• Place the rack or steamer insert into the pressure cooker.
• Add water to the cooker and place the artichokes on top of the rack. It doesn't matter if they are stem-side up or down.
• Seal the lid and cook on high pressure for 10-25 minutes, depending on the size of your artichokes.
• When finished, release the pressure.

Serving your artichokes

• Artichokes are great served as a first course, light main, or side dish.
• Serve warm with your choice of dipping sauce.
• To eat, remove the outer leaves, dip them in sauce, and use your teeth to scrape the meat off the leaves.
• Once you get to the centre, remove the fuzzy choke with a spoon or knife and discard. The remaining meat is the heart and is delicious.

How to eat artichokes

Artichokes are a delicious treat, but they can be a little intimidating to prepare and eat if you're new to them. Here's a step-by-step guide on how to eat artichokes:

Preparing the Artichokes:

• Choose artichokes that are brightly coloured, with tightly packed leaves. They should feel heavy for their size, and the leaves should squeak when squeezed.
• Remove any small, dry outer leaves from the bottom of the stem.
• Cut off the top inch or so of the artichoke's petals to expose the inside and allow steam to penetrate.
• Using scissors, trim the sharp tips off each outer leaf.
• Cut the base of the stem so that the artichokes rest flat, with the bloom side up.
• Optionally, rub the cut surfaces of the artichokes with lemon to prevent browning.

Cooking the Artichokes:

• Place a rack or steamer basket inside your pressure cooker, and add water. You can also add aromatics like garlic, bay leaves, lemon slices, or fresh herbs for extra flavour.
• Place the artichokes on the rack, stem side up or down – it doesn't seem to make a difference.
• Close the lid, set the cooker to high pressure, and adjust the time based on the size of your artichokes. For small artichokes, cook for 10 minutes, medium artichokes for 15 minutes, and large artichokes for 25 minutes.
• When the cooking time is complete, carefully release the pressure and open the valve.

Eating the Artichokes:

• Artichokes can be served hot or cold, and are typically served with a dipping sauce. Some popular options include melted butter, garlic butter, mayonnaise, or a tangy sauce like lemon mayo or aioli.
• Pull off an outer leaf, dip the base of the leaf into your chosen sauce, and then pull the leaf through your teeth to scrape off the soft, pulpy portion.
• Discard the remaining part of the leaf.
• Continue until you've removed all the outer leaves.
• Once you reach the inner leaves, you can remove them all at once by pinching the bunch and twisting them off.
• You'll now see the fuzzy choke, which is inedible. Scrape it out with a spoon or knife and discard it.
• Underneath the choke is the artichoke heart, which is the best part! Cut into it with a knife and fork, dip into your sauce, and enjoy!

How to store cooked artichokes

Cooked artichokes are best stored in an airtight container in the fridge or freezer.

Artichokes are delicate and can lose their texture and flavour when stored raw. They can also spoil quickly when stored at room temperature, so it's best to refrigerate or freeze them within two hours of cooking.

Storing Cooked Artichokes in the Fridge

If you plan to eat your cooked artichokes within a few days, it's best to store them in the fridge. First, let them cool down to room temperature, then place them in an airtight container or freezer bag. They will stay fresh for about 3 to 5 days.

Storing Cooked Artichokes in the Freezer

Freezing is the best method for long-term storage. Start by letting the artichokes cool down, then place them on a baking tray and into the freezer. After they're frozen, transfer them to freezer bags, dividing them into meal-sized portions. Don't forget to label the bags with the date! Cooked artichokes can be stored in the freezer for up to 10-12 months.

Defrosting and Reheating Cooked Artichokes

To defrost frozen artichokes, transfer them from the freezer to the fridge and let them thaw overnight. You can also defrost them in the microwave for a few minutes.

Reheating in the oven is the best method for retaining flavour and texture. Preheat the oven to 350°F, place the artichokes in an oven-safe dish, add a little water or oil, cover with aluminium foil, and bake for about 10 minutes.

You can also reheat artichokes in the microwave or by steaming. For the microwave, place them in a microwave-safe bowl with a little water, cover with a damp paper towel, and heat in 20-second increments. For steaming, place the artichokes in a steamer basket over boiling water and steam for about 25 minutes.

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