Braised chicken thighs with marinated artichokes

Chicken thighs, skin on, bone in	3 ¾ pounds
Salt, sea
Pepper, freshly ground
Oil, olive	1 tablespoon
Artichoke hearts, marinated; plus ¼-cup brine from the jar	15 ounces
Olives, castelvetrano	1 cup
Garlic	12 cloves
Lemon, thinly sliced	1
Thyme	6 sprigs
Chicken stock, low-sodium	1 cup
Sherry	½ cup
Fish sauce	1 tablespoon

1. Preheat the oven to 375°F. 
2. Season the chicken with salt and pepper. 
3. In a large skillet, heat the oil. 
4. Add half the chicken skin-side down and top the chicken, not the skillet, with a heavy pot; cook over moderate heat until browned and crisp, about 5 to 7 minutes. 
5. Transfer skin-side up to a large baking dish; repeat with the remaining chicken. 
6. Scatter the artichoke hearts, olives, garlic, lemon slices, and thyme in the baking dish. 
7. Pour the fat off from the skillet. 
8. Add the artichoke brine, stock, sherry, and fish sauce; bring to a boil. 
9. Pour the mixture around the chicken. 
10. Cover tightly and braise in the oven for 1 hour, until the chicken is tender. 
11. Uncover and increase the oven temperature to 400°F. 
12. Roast the chicken for 15 minutes longer, until the skin is crisp. 
13. Discard the thyme sprigs. 
14. Transfer to plates and serve.

Recipe from Food&Wine Magazine, October 2016

Stuffed artichokes provençal

Water	1 cup
Garlic, minced	5 cloves
Thyme, dried	1 teaspoon
Bay leaf	1
Lemons, quartered	2
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
Salt
Pepper, freshly ground
Breadcrumbs, fresh	2 cups
Artichokes	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

Shrimp & artichoke risotto

Saffron threads, crushed	1 teaspoon
White wine, such as Sauvignon Blanc or Pinot Grigio	½ cup
Butter, unsalted	4 tablespoons
Onion, Vidalia, chopped	½ cup
Artichoke hearts, halved	13 ounces
Carnaroli or Vialone nano rice	1 ½ cups
Seafood stock	3 ½ cups
Shrimp, peeled, deveined	1 pound
Salt
Pepper, freshly ground

1. Sprinkle the saffron over the wine in a measure cup, and set aside to let the saffron bloom. 
2. Melt the butter in the pressure cooker over medium-high heat. 
3. Add the onions and artichokes, and sauté for 3 minutes, or until they begin to soften. 
4. Add the rice, and stir to coat the grains with butter. 
5. Pour in the wine and saffron, bring to a boil, and add the stock. 
6. Lock the lid in place, and cook at high pressure for 5 minutes. 
7. Quick release the pressure, and remove the lid. 
8. Return the pot to medium heat, add the shrimp, and cook for 3 to 4 minutes, or until the shrimp have turned pink and the risotto is cooked. 
9. Taste for seasoning, add salt and pepper to taste, and serve immediately. 

Recipe from The Easy Pressure Cooker Cookbook by Diane Phillips