Stuffed Artichokes - Cook's essentials CEPC660 Owner's Manual

Stuffed Artichokes

1 cup water
1/2 teaspoon salt
1 bay leaf
4 medium-sized artichokes
2 extra-large eggs, beaten
3 tablespoons grated Pecorino Romano cheese
1 clove garlic, peeled and minced
1 tablespoon minced parsley
pinch black pepper
1 tablespoon olive oil
1. Place Removable Cooking Pot in Pressure Cooker. Add the water,
salt, and bay leaf.
2. Cut off stems from artichokes. Tear off and discard the top two or
three layers of tough, outer leaves. Cut off 1/2-inch to 1-inch from
the tops of the artichokes. Carefully open and expose the
removable leaves and choke. Pull out and remove any thorny
leaves. With a teaspoon, scoop out and discard any fuzzy matter
from the center choke. Place artichokes in Removable Cooking
Pot, standing upright.
3. Combine the eggs, grated cheese, garlic, parsley, and black
pepper in a small mixing bowl. Drizzle an equal amount of egg
mixture over each artichoke. Drizzle with the olive oil.
4. Place Lid on Pressure Cooker. Slide the Safety Lock to
LOCK position.
5. Turn the Pressure Regulator Knob to PRESSURE.
6. Press the PRESSURE MODE Button for HIGH PRESSURE.
7. Press COOK TIME Button until 7 minutes appears on the Display.
8. Press the START/STOP Button until the green START Indicator
Light appears. The red HIGH PRESSURE Indicator Light will blink
slowly and then faster as the cooking countdown begins; the
Pressure Indicator Rod will rise as the pressure builds. After
cooking under pressure 7 minutes, the Pressure Cooker will beep
three times. Press and hold the START/STOP Button until it beeps.
9. Immediately press the Quick Steam Release Button in short
bursts. Steam will emit from the Steam Release Valve. The
Pressure Indicator Rod will drop when all the steam has been
released. Slide the Safety Lock to UNLOCK position and remove
the Lid.
10. Carefully remove the artichokes with a slotted spoon to small
bowls. Pour some cooking liquid over each artichoke.
Makes 4 servings
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