Artichokes and Potatoes in the Pressure Cooker are an easy and wholesome side dish perfect for accompanying meat and fish main courses. A really tasty and quick recipe to prepare, where using the pressure cooker helps retain the nutritional properties of the food.
One of my favorite side dishes of this period because those who know me know that I particularly love artichokes, and I’m practically the only one in the family who adores them. Rich in benefits and flavor, many other delicious recipes can be prepared with artichokes: first courses and main courses. One of the first courses I particularly love with this vegetable is risotto.
Now let’s talk about our side dish of the day: potatoes and artichokes that you can also use as a sauce for a pasta dish. A really easy and quick recipe, which certainly requires a little more attention for cleaning the artichokes to prevent them from oxidizing. For this reason, I suggest soaking them in a bowl with water and lemon. This way, you can prevent them from blackening. If you’re curious to find out how to prepare this side dish, then follow me into the kitchen because artichokes and potatoes in the pressure cooker will be ready in a click!
If you’re interested in other recipes with artichokes, also check out:
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop, Pressure Cooker
- Cuisine: Italian
- Seasonality: Winter, Spring
- Energy 96.21 (Kcal)
- Carbohydrates 12.76 (g) of which sugars 0.80 (g)
- Proteins 2.18 (g)
- Fat 4.85 (g) of which saturated 0.71 (g)of which unsaturated 0.12 (g)
- Fibers 3.42 (g)
- Sodium 803.83 (mg)
Indicative values for a portion of 3 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 6 oz artichokes
- 6 oz potatoes
- 1.4 oz extra virgin olive oil
- 1 clove garlic
- 1.8 tbsp water
- chopped parsley (to taste)
- chili powder (to taste)
- salt (to taste)
Tools
- Pressure Cooker
- Bowl
- Cutting Board
- Knife
- Potato Peeler
Steps
First, focus on cleaning the artichokes. I used thornless purple artichokes, but you can use the type of artichoke you prefer. Alternatively, you can make the recipe using frozen artichokes or pre-cleaned and packaged ones. However, if you choose the latter, consume them as soon as possible because artichokes tend to blacken. First, cut the stem, remove the more woody end, and with the help of a knife, remove the fibrous outer layer.
Next, cut off the tip and remove the tougher outer leaves. Then cut the artichoke in half and remove the internal fuzz, again using a knife. Slice the artichokes into half-inch slices, cut the stem into chunks, and transfer them to a bowl with cold water and lemon juice. There’s no precise quantity; this operation will prevent the artichoke from blackening and maintain its natural color even during cooking. Do not discard the scraps; they can be used to make a vegetable broth.
Meanwhile, clean the potatoes. Peel them, wash them thoroughly under water, and dry them with paper towels. Then cut them into medium-sized cubes. Also clean the garlic clove, remove the less digestible internal germ, and brown it in the pot with oil and chili. I used dried minced chili, but you can also use fresh chili.
Then add the artichokes after draining them well from the water and lemon, and subsequently add the potatoes. Pour in the water, season with salt, and close the pot. Bring it to full power and cook for 7 minutes from the start of the whistle.
After the cooking time has elapsed, gradually release the steam. Open the pot, add the chopped parsley, and serve
Storage and Tips for Artichokes and Potatoes in the Pressure Cooker
Artichokes and potatoes in the pressure cooker can be stored in the refrigerator for one or two days in a container with a lid.
FAQ Questions and Answers for Artichokes and Potatoes in the Pressure Cooker
What are the advantages of cooking in a pressure cooker?
The pressure cooker allows for more even heat distribution. It also helps retain cooking liquids inside, along with the vapors, aromas, and flavors released by the food, thus preserving its nutritional properties.
Why does food stick in the pressure cooker?
It’s important to always be attentive to the condition of the lid’s gasket. If it seals poorly, the pot doesn’t pressurize. As a result, vapor escapes, the water inside dries up, and the food sticks. Therefore, it’s always important to add at least 1/2 glass of water and never fill beyond 2/3 of the pot’s total capacity.
