It’s artichoke season and this year we are eating artichokes even more than usual. Last year during this period we were in lockdown in Umbria. While we definitely ate our fair share of local artichokes, the best ones are definitely from the area around Rome, and so we have a year to make up for.
Another reason we’ve upped our artichoke consumption is because I’ve discovered a new – and dare I say improved? – way to prepare one of the most traditional recipes this time of year. Carciofi alla Romana are local artichokes trimmed and then braised whole with garlic, wild mint, parsley and a good glug of olive oil. It’s an easy enough recipe, but because you don’t want to use too much water (the artichokes will get over cooked) I’ve often forgotten about things and have had to throw away ruined pots a couple of times. At the other extreme, I err on the side of not over cooking (or burning) and end up with artichokes that are sometimes just a tad tough.
Enter my new best friend when it comes to cooking artichokes: the Instant Pot.
I’ve mostly been using this electric pressure cooker for cooking beans and other legumes. I also love it for turning tough cuts of meat into tender stews. And nothing can beat it for making brodo.
Up until now I’ve avoided using it for vegetables because mostly, why bother? By time the instant pot got up to pressure, and cooked any vegetable, I could have long since cooked it in the traditional way on top of the stove or in the oven
But with artichokes I’ve found that Goldilocks moment. The artichokes are cooked just right. Not too soggy, not too tough. Just silky smooth and tender.
If you’re not sure how to trim an artichoke see this blog post and this video.
Instant Pot Artichokes
Yield 4
Ingredients
- 4 Large artichokes
- 1 lemon
- 4 cloves garlic, chopped
- 1/4 cup chopped parsley
- A few sprigs of mint
- 1/3 cup olive oil
- 1/2 teaspoon salt
- Freshly ground black pepper
- 1 1/2 cups water
- 1-2 potatoes (optional) peeled and cut into large chunks
Instructions
Trim the artichokes like this, rubbing them with lemon as you go. Place in a bowl of water, with some lemon juice, until all of the artichokes are done. This prevents them from turning brown.
(In Rome the first artichokes are from the top of the plant and are prized. The stems are very thick and also edible once trimmed)
If the artichokes are rather large, and you don’t know if they are the first of season, cut them in half, through the root, and carefully remove the choke with a small knife or spoon.
Place the artichokes in the instant pot, stem side sticking up if whole. Tuck the potato chunks in if using.
Pour in the water. The pour olive oil over them, and add salt, pepper, garlic and herbs.
Close and seal Instant Pot. Set on high heat for 8 minutes (7 minutes if you have cut them in half). When done, fast release.
They are best when served at room temperature, with a bit of the cooking liquid poured on top. It’s delicious to dip bread into!
For more about Roman traditions, like artichokes, see my book Eating Rome.
And if you’d like to us for a tour of Rome’s markets, piled high with artichokes, contact Sophie.
I might look for an InstaPot just to make this recipe, looks great!
In the 3rd photo, there’s also asparagus with soft egg on the plate, but what else besides the artichoke?
There are potatoes, which I actually cooked along with the artichokes in the instant pot. And also agretti which is a type of Italian vegetable. I crisped some prosciutto in a pan, took it out, then sauteed the agretti with a bit of oil. Then I topped the agretti with the crisped prosciutto. It was delicious!
Just made this with a tougher set of CA artichokes. They turned out deliciously! Thank you for the tips & the recipe. I only had mint & used a few older potatoes but still…delicious. Grazie da San Francisco!
Was the timing the same? That’s the tricky part.