Recipe Book

Marinated Artichokes
Prep time: 10 min, plus marinating time
Serves 4–6
8 large artichokes, rinsed
2 lemons
¼ cup (60ml) verjuice
4 cloves garlic, sliced
1 teaspoon sea salt
1 teaspoon sugar
2 teaspoon whole mixed peppercorns, lightly crushed
6 sprigs fresh thyme
2 small bay leaves, preferably fresh
¼ cup (60ml) olive oil, extra to cover
1. Follow directions for preparing and cooking artichokes.
Cool completely and remove thick outer leaves.
2. Cut artichokes in half length ways and cut away the hairy choke and
any pink inner leaves. Cut hearts in half or quarters, depending on
the size, place into a clean container.
3. Cut long strips of rind from the lemons, avoiding the bitter white pith.
Add rind to container with artichokes. Juice the lemons and whisk
juice with remaining ingredients.
4. Pour marinade over artichokes, and stir to coat. Top off container
with additional olive oil if necessary. Seal and refrigerate for at least
24 hours before eating.
Artichoke & Spinach Dip
Prep time: 15 min
Serves 6
20g butter
2 cloves garlic, minced
150g baby spinach leaves
250g cream cheese
½ cup (120g) sour cream
L cup (100g) whole egg mayonnaise
1 cup (80g) grated parmesan
½ cup (100g) crumbled feta
180g marinated artichoke hearts, drained, coarsely chopped
1½ cups (150g) grated mozzarella
Salt and pepper, to taste
1. Heat butter in a frypan over medium heat until melted and foaming.
Add garlic and cook for 1-2 minutes. Add spinach and cook until
just wilted. Remove and drain well in a sieve, pushing down on the
spinach to remove excess liquid. Set aside.
2. Heat cream cheese in a microwave in 30-second intervals on HIGH.
Stir and repeat until cream cheese is warm and easy to stir.
Add sour cream, mayonnaise, parmesan cheese, cooked spinach,
artichoke hearts and 1 cup mozzarella cheese. Mix well and season to
taste with salt and pepper.
3. Spoon into an oven-proof dish and top with remaining ½ cup
mozzarella. Grill under a hot grill for 3–5 minutes or until golden
brown and bubbling. Serve immediately with fresh baguette.
Stuffed Artichokes
Prep time: 10 min
PRESSURE COOK: 80kPa / 10 min / Auto Pulse
Serves 8
2½ cups (250g) fine breadcrumbs
1L cups (120g) grated parmesan cheese
4 garlic cloves, crushed
M cups (150g) chopped flat leaf parsley
1 teaspoon ground white pepper
2 teaspoons fine salt
¾ cup (180ml) olive oil
8 globe artichokes, rinsed, trimmed, placed in lemon water
100g butter
To serve
Olive oil, lemon juice
1. Combine breadcrumbs, parmesan, garlic, parsley, pepper and salt in
a medium bowl. Drizzle in ½ cup (125ml) olive oil and gently stir until
mixture resembles coarse breadcrumbs.
2. Remove artichokes from lemon water and drain well by turning
upside down.
3. Pull leaves away from the centre of each artichoke. Working from the
centre outward, spoon stuffing between the leaves. Cut butter into
8 slices and put one slice on top of each artichoke.
4. Select SAUTÉ, MED heat, and preheat the cooking bowl.
Add 2 tablespoons of olive oil and add 4 stuffed artichokes bottom
side down into the bowl. Cook 3–5 minutes. Add 1 cup (250ml) water.
5. Select PRESSURE COOK CUSTOM 80kPa / 10 min / Auto Pulse.
6. When cooking has completed, carefully remove artichokes and
repeat with remaining artichokes.
7. Drizzle artichokes with olive oil and lemon juice and serve
immediately.
Artichokes 3 Ways
Prep time: 10 min
PRESSURE COOK: 80kPa / 10 min / Auto Pulse
Makes 8
8 large artichokes, rinsed
1 lemon
To serve
Aioli, vinaigrette or melted butted
1. Prepare a large bowl of cold water combined with the juice of
the lemon.
2. Trim the stems and remove any small leaves from the base of the
artichoke. Cut the top third from each artichoke, trim the pointed
end of all outer leaves and place in the lemon water. Repeat with
remaining artichokes.
3. Just before cooking, drain the artichokes by placing cut side down on
a plate.
4. Fill the cooking bowl with 1 cup (250ml) water and place trivet inside.
Arrange 4 artichokes, cut side up, on the trivet.
5. Select PRESSURE COOK CUSTOM 80kPa / 10 min / Auto Pulse.
6. When cooking has completed, remove and let cool slightly. Repeat
with remaining artichokes. Serve immediately with aioli, vinaigrette
or melted butter.
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