Stuffed Artichokes


  • 2 cups bread crumbs
  • 1/2 cup Parmesan cheese
  • 1/2 cup Pecorino Romano cheese
  • 1/4 cup prosciutto
  • 2 tablespoons basil
  • 3 cloves garlic
  • Salt and pepper
  • 2 tablespoons olive oil
  • 2 large artichokes
  • 1/2 lemon
  • 1/2 cup butter
  • Place the bread crumbs in a medium sauté pan and cook over medium-low heat, stirring frequently, until golden brown, 4 minutes. Pour into a large bowl and let cool for a few minutes. Add the cheeses, prosciutto, basil, and garlic and stir to combine. Season with salt and pepper. Add the oil and stir to moisten the bread crumbs.
  • With a serrated knife, cut off the top quarter of the artichokes and trim the stems to 1 inch. Rub the cut surfaces with lemon. Separate the leaves to open up the artichokes a little. Push the stuffing down between the leaves, dividing it evenly among the artichokes.
  • Place a trivet in the pot and add 1 1/2 cups cold water. Place the artichokes stem-side down on the trivet. Lock on the lid, select the Pressure Cook function, and adjust to High pressure for 15 minutes. Make sure the steam valve is in the “Sealing” position and that the “Keep Warm” button is off.
  • When the cooking time is up, let the pressure come down naturally for 10 minutes and then quick-release the remaining pressure. To test for doneness, pull a leaf from the center of an artichoke and scrape the tender bottom of the leaf off with your teeth; it should come away easily. If the artichokes need more time, lock the lid back on and cook on High pressure for 1 to 3 minutes more. Quick-release the pressure.
  • Use tongs to gently transfer the artichokes to serving plates. Serve with melted butter, if desired.
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