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

Butterscotch pot de crème

Butter, unsalted	4 tablespoons
Sugar, dark brown	2/3 cup
Cream, heavy	2 cups
Egg yolks	4 large
Scotch whisky	2 tablespoons
Water	2 cups

1. In a small saucepan, melt the butter over medium-high heat. 
2. Add the sugar and stir until it dissolves. 
3. Continue cooking, without stirring, for 3 to 4 minutes, until the mixture has thickened and turned dark golden brown. 
4. Slowly add the cream and stir until the mixture is well blended. 
5. In a large mixing bowl, whisk together the egg yolks and Scotch until blended. 
6. Slowly add the cream mixture, whisking until smooth. 
7. Strain the mixture into a large measuring cup, and then pour into six 4-ounce ramekins. 
8. Cover the ramekins tightly with aluminum foil. 
9. Pour the water into the pressure cooker, arrange the trivet and steamer basket in the bottom, and stack the ramekins in the basket. 
10. Lock the lid, and cook at high pressure for 10 minutes. 
11. Release the pressure naturally and remove the lid. 
12. Carefully remove the ramekins, remove the foil, and blot any accumulated moisture from the tops of the ramekins. 
13. Cool completely. 
14. Cover the pots de crème with plastic wrap, and refrigerate for at least 4 hours or up to 2 days. 

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