Stuffed Artichokes - Wolfgang Puck BPCRM040 Use & Care Manual

HSN_7QPressCookr11_HSN_7QPressCookr11 7/6/11 12:39 PM Page 41

Stuffed Artichokes

4 Servings
INGREDIENTS
2 cups chicken stock
2 tablespoons lemon juice
1 pinch salt
4 jumbo artichokes
2 cloves garlic, minced
2 tablespoons fresh mint leaf or basil
1 cup fresh bread crumbs
2 tablespoons olive oil
1 tablespoon Parmesan cheese
1 teaspoon salt
1 teaspoon fresh ground pepper
METHOD
1 Place stock, lemon juice and salt in cooking pot.
2 Trim artichokes by removing stems and trimming outer sharp tips.
Let artichokes soak upside down in the stock mixture.
3 Combine remaining ingredients in separate bowl.
4 Turn artichokes tips up. Stuff artichokes by pressing bread mixture
into leaves.
5 Lock lid in place and set timer for 20 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Remove artichokes to serving platter, keeping juices in cooking pot.
8 Set timer for 6 minutes. Bring sauce to a boil, uncovered, until
reduce by half. Pour over artichokes.
Recipe courtesy Debra Murray, Wolfgang Puck HSN Host
41
Spicy Honey-Glazed
Baby Pork Ribs
4 Servings
INGREDIENTS
6 tablespoons sesame oil
1 cup chicken stock or water
2 slabs baby pork ribs
1 cup soy sauce
1 cup sake
1 teaspoon dried chile flakes
4 tablespoons honey
2 tablespoons minced fresh ginger
2 tablespoons minced fresh garlic
METHOD
1 Cut slab of ribs in half.
2 Add oil to cooking pot. When oil is hot, brown ribs one slab at a
time.
3 Stack ribs flesh-side down in cooking pot.
4 Mix remaining ingredients together and pour over ribs.
5 Lock lid in place and set timer for 15 minutes.
6 When cooking cycle is complete and all pressure is released,
open lid.
7 Cut ribs into individual servings and keep warm on serving platter.
8 Set timer for 9 minutes, select Meat function again and reduce the
sauce by one-third.
9 Serve ribs with sauce in the center for dipping.
Recipe courtesy Wolfgang Puck
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