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Artichokes pressure cooker is the best way to cook them, they are done in just 3 minutes: soft, juicy and full of flavour.
The pressure of the steam, not only retains the flavour of the flesh but also soften any hard part of the artichoke.
To make the traditional Roman artichokes recipe you need the round, short leaves and light green artichokes which are common in Rome.
The artichokes I used here are not the typical Roman artichokes but I was tempted and couldn’t resist.
An Italian truck was parked on the side of the road with a large sign:
“10 kilos of artichokes for € 5”
I had to buy them!
It doesn’t matter if they are not the large and meaty artichokes.
The pressure cooker can turn them into a delicacy.
Cleaning an artichoke can be intimidating, but it shouldn’t be.
You can buy frozen or canned artichoke’s hearts but a fresh artichoke has so much more flavour, it is really worth the cleaning effort.
Cleaning an artichoke is not difficult:
- First, remove the external hard leaves, until the yellow flesh appears.
- Then remove all the dark green tops of the leaves which have no meat and end with spikes.
- Last you peel off the green layer of the steam.
- Immediately immerse the artichokes in water and lemon otherwise they will turn black
You will find all the steps in the video below.
The central purple leaves of the artichokes can really be spiky and they are often removed together with the “beard“.
Though the Roman artichoke is cooked whole and the internal leaves are not removed.
When you open the cooked artichoke make sure the leaves are soft enough to eat.
If not, discard them.
The pressure cooker makes the artichokes moist and soft.
If you are not using the pressure cooker, you will have to cover the artichokes with water and cook them for 20 minutes.
My pressure cooker is WMF Perfect Pressure Cooker and if you want to find out how I use it and why I like it you can read my review:
In the video, you can watch how the recipe is made, otherwise, you can find the written details of the recipe below.
Roman Artichokes Pressure Cooker
- 6 artichokes
- 2 cloves peeled garlic cloves
- 4 mint leaves
- 2 tsp salt
- 3 tbsp olive oil
Clean the artichoke
- First, remove the hard external leaves
- Cut the top spikes of the artichoke
- Peel the green part of the stem
- Immediately immerse them in water and lemon otherwise they will get dark
Prepare the filling
- In a blender prepare the filling by mixing garlic, mint, 2 tbsp of olive oil and salt
- Stuff the artichokes pushing the filling all the way between the leaves
- Pour 2 tbsp of olive oil into the pressure cooker
- Arrange the artichokes upside down in the pressure cooker
- Add 1 cup of water and more salt. If you are cooking them in a normal pan, cover with water up to the base of the stem
- Cook for 3 minutes in the pressure cooker
- in a normal pan cook for 20 minutes
- Arrange on a plate and serve