I have been spending the last four months getting acquainted with my stovetop pressure cooker. This recipe is (right now only slightly) adapted from The Great Big Pressure Cooker Book, which by far and away is the best recipe book for really making the most of your cooker. I have yet to find a recipe that disappointed and the book holds quite a nice collection and variety, not just goulash and such. As I learn my around the pressure cooker, I have stayed pretty true to the recipes, but with this one, I started to stray, with still tasty results.
The majority of work for this recipe is in prepping the artichokes but the result is something pretty fantastic. Not a first date kind of food but certainly makes a special side (serve a half or quarter artichoke) or main dish. You could omit the anchovies and make it a true vegetarian dish. We enjoyed it with nice spicy Italian sausage but it would pair up well with a polenta or fresh pasta.
- 1/2 cup of red wine
- One 15 ounce can diced tomatoes
- 1/4 oil cured whole olives (e.g. kalmata, black etc), pitted
- Two tablespoons of minced fresh basil leaves
- Two anchovies filets, minced, the oil packed in a tin variety (just blends into the flavor profile)
- Two cloves of garlic, minced, about two teaspoons
- For some heat, 1/4 teaspoon or so of red chili pepper flakes
- Three globe artichokes, prepped and halved
- Olive oil, for drizzling
- Fresh cracked pepper for finishing
- Optional: grated parmasean to topping at the end
Lots of ways to prep the globe artichokes. I went with the easier way to prep, harder way to eat by trimming outside leaves, trimming tips of leaves, cutting in half and scooping out the flowery/fuzzy/purple part. You can also prepare it all the way to just the heart. If you do that, cook up more artichokes. The artichoke will start to turn brown, so either be ok with it or brush lightly with some watered down lemon juice. Here are some example artichoke prep methods and my photos to follow.
Mix the tomatoes, olives, garlic, basil, wine and minced anchovies in a bowl. Place the artichoke halves in the pressure cooker (or mix in the cooker and then add artichokes and spoon over sauce). Pour the tomato mixture over the top. Seal up the pot and turn on the heat. For stove top you will heat to 15 psi and cook for 6 minutes at the goal pressure. For electric about 9 minutes on high pressure.
Once cooked, do the quick release method (refer to your pots instruction), drizzle with some olive oil and twist of fresh pepper and serve! This is the messy best part.
Next time I might double or at least increase the amount of sauce. I really wanted more!
How do you like to prepare and eat your artichokes?