Stuffed artichokes

Name: Stuffed artichokes
Prep time: 35 min
Cook time: 12 min
Total time: 47 min
Yield: 2 Portions
Ingredients: 6 Artichoke bottoms (fresh/cleaned or frozen); 1 Large onion; 1 Medium-sized potato; 1 Medium-sized carrot; 250g Fresh herbs; 30ml Olive oil; 2 sprigs Thyme; 250ml Water; 1 Organic lemon; 1 bunch Mint; 30ml Olive oil

47 min
- Préparer 35 min
- Préparer 12 min

Recipe for One Pot Pressure Cooker Perfect / Perfect Premium

Ingrédients

2 Personnes

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

Étape 1

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

Artichoke bottoms (fresh/cleaned or frozen)

Étape 2

Peel and dice the onion, carrot and potato.

Large onion

Medium-sized potato

Medium-sized carrot

Étape 3

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

Large onion

ml Olive oil

Étape 4

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

Medium-sized potato

Medium-sized carrot

g Fresh herbs

Étape 5

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

Étape 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

Étape 7

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

Étape 8

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

Organic lemon

Salt, pepper for seasoning

Étape 9

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

Artichoke bottoms (fresh/cleaned or frozen)