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Tuesday, May 5

Stuffed artichokes provençal

1 cup
Garlic, minced
5 cloves
Thyme, dried
1 teaspoon
Bay leaf
Lemons, quartered
Olive oil, extra virgin
3 tablespoons
Shallots, finely chopped
½ cup
Anchovies, finely chopped
2 whole
Tomatoes, cherry, quartered
1 cup
Thyme, fresh, chopped
2 teaspoons
Rosemary, fresh, chopped
1 teaspoon
Parsley, flat-leaf, finely chopped
1 tablespoon
Olives, black, pitted, oil-cured, chopped
½ cup
Capers, brine-cured, drained, chopped
¼ cup

Pepper, freshly ground

Breadcrumbs, fresh
2 cups
4 medium
  1. Pour the water into the pressure cooker, and add 2/5 of the garlic, dried thyme, and bay leaf. 
  2. Squeeze the lemons into the water and drop them in. 
  3. Arrange the trivet and steamer basket in the bottom. 
  4. In a sauté pan over medium-high heat, warm 2 tablespoons oil. 
  5. Add the remaining garlic and shallots, and sauté for 2 minutes, or until fragrant. 
  6. Add the anchovies, and sauté for another minute. 
  7. Add the tomatoes, fresh thyme, rosemary, and parsley, and sauté until the tomatoes are softened. 
  8. Stir in the olives and capers. 
  9. Taste for seasoning, and add salt and pepper to taste; allow to cool slightly. 
  10. Meanwhile, heat the remaining oil in a skillet, and toss the breadcrumbs in the oil. 
  11. Cook, stirring, until they become golden; stir into the tomato mixture. 
  12. Cut the top inch of an artichoke, and remove the stem. 
  13. Pulling the outer leaves apart, stuff some of the mixture between the outer leaves with a spoon. 
  14. Work your way around the artichoke through the layers of leaves and stop when you get to the leaves tightly bound in the center; repeat with remaining artichokes. 
  15. Place the artichokes in the steamer basket. 
  16. Lock the lid, and cook at high pressure for 13 minutes. 
  17. Quick release the pressure, remove the lid, and remove the steamer basket. 
  18. Allow the artichokes to rest in the basket for about 5 minutes, and then transfer to a serving platter. 
Recipe from The Easy Pressure Cooker Cookbook by Diane Phillips

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