Stuffed Artichokes
Delicious stuffed artichokes are perfect appetizers for sharing. Stuffed with a mixture of toasted breadcrumbs, nuts, olives and parmesan, this artichoke recipe is a must-try!
Ingredients
For the filling:
- 2 tablespoons olive oil (+ extra for drizzling, see note 1)
- ½ cup onion (minced, about 70 grams, see note 2)
- 5 garlic cloves (crushed, see note)
- ½ cup green olives (pitted, finely chopped, 60 grams)
- ½ cup walnuts (finely chopped, 50 grams)
- 1 cup breadcrumbs (100 grams)
- ⅓ cup parsley (finely chopped)
- ⅓ cup parmesan powder (see note 3)
For artichokes:
- 3 globe artichoke (large)
- salt (to taste)
- black pepper (to taste)
- 1 lemon (medium-large)
Instructions
- Filling: Heat oil in a large skillet/frying pan. Add minced onions and sauté for 3 minutes before adding crushed garlic.
- Sauté for about 2 minutes, stirring constantly.
- Add, olives, walnuts and breadcrumbs and toast for a further 3 minutes, stirring the mixture regularly so everything toasts evenly. Turn off the heat and stir in parmesan. Set aside.
- Artichokes: Rinse artichokes under running water. Remove the bottom leaves (about 12 of them) and cut off stems so the artichokes can sit straight up when stuffed.
- Trim the top off and cut the sharp tips with scissors. With both hands open up the artichoke (I also like to remove some of the leaves in the center, so it is not too tight to fill).
- Squeeze half of the lemon inside (use one hand to open the leaves/petals while you squeeze some juice in) and season with a little salt (optional) and black pepper.
- Starting from outside, fill each petal with about a teaspoon of the stuffing and move your way up (you can use your hands instead of a spoon). Repeat with another artichoke.
- Cooking: Pour 1 cup of water in the instant pot. Insert trivet for steaming and place stuffed artichokes in (push them to fit, if necessary).
- Lock the lid into its position and turn the steam release valve to SEALING. Press PRESSURE COOKING (or MANUAL) and adjust the time to 12 minutes (see note 6).
- When the time is up, wait 5 minutes before releasing the pressure manually by turning the valve to VENTING.
- Stuffed artichokes are ready to be served but you can crisp the breadcrumbs in the oven, if you like.
- Optional: Transfer artichokes carefully into a baking dish and drizzle with a little olive oil. Bake in a preheated oven at 400 Fahrenheit (200 Celsius) for 10 minutes or until the crumbs on top are nice and crispy.
- Enjoy!
Notes
- You can substitute olive oil for sunflower or vegetable oil. But for best results, I highly recommend using olive oil at least for drizzling the already stuffed artichokes for the flavor.
- Use a food processor for mincing onion, olives and walnuts – it only takes a few seconds.
- Parmesan can be substituted with Gran Padano or Pecorino. I used ⅓ cup but for a stronger flavor, add ½ cup.
- There is enough filling for 3 medium-large artichokes or 4-6 small artichokes.
- Overall cooking time does not include the time the pot needs to come to pressure (about 10 minutes) nor time needed to wait to release pressure (5 minutes).
- Small artichokes might only need 10 minutes. Extra-large 12 minutes or more.
- This recipe was developed for a 6-quart/6-liter instant pot. The times may vary for larger/smaller pressure cookers.
Nutrition
Calories: 482kcal (24%)Carbohydrates: 52g (17%)Protein: 17g (34%)Fat: 26g (40%)Saturated Fat: 5g (31%)Polyunsaturated Fat: 11gMonounsaturated Fat: 9gCholesterol: 10mg (3%)Sodium: 936mg (41%)Potassium: 806mg (23%)Fiber: 12g (50%)Sugar: 6g (7%)Vitamin A: 776IU (16%)Vitamin C: 47mg (57%)Calcium: 285mg (29%)Iron: 5mg (28%)
Tried this recipe?Let us know how it was!