About this recipe:It's not Easter time in Italy without fresh artichokes. This traditional way to serve them stuffed with eggs, Parmesan and breadcrumbs can be very quick if using a pressure cooker. Serve as a side dish or as main.
4 medium artichokes
2 tablespoons grated Parmesan cheese
2 tablespoons breadcrumbs
1 sprig fresh parsley, finely chopped
salt and pepper, to taste
2 tablespoons extra virgin olive oil
1 clove garlic, crushed
1/2 glass (120ml) white wine
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Wash and clean the artichokes. Remove the tough outermost leaves and the top. Open the heart and gently remove the beard. Cut the hearts at the base, removing the stems and chop these into 2 to 3cm pieces. Rub the heart and the stems with 1/2 lemon and submerge them in fresh water with squeezed lemon juice. Let stand for 30 minutes.
Meanwhile, prepare the stuffing: In a bowl mix eggs, Parmesan, breadcrumbs and parsley. Season with salt and pepper to taste and mix everything together.
Rinse the artichokes under running water and pat dry with kitchen paper. With your hands gently open the hearts to find a free spot for stuffing. Drop about 1 generous teaspoon of stuffing inside each artichoke and gently close the leaves on top.
Pour the oil into the pressure cooker and add the garlic. Cook for about 1 minute or until the oil starts sizzling. Then gently add the artichoke hearts, one close to the other. Make sure the stuffing stays in and does not tip over. Add also the stems, placing in between the hearts. Cook the artichokes in oil without them touching each other, for a couple of minutes. Then, pour in the wine and let the alcohol evaporate.
Add the water, then close the pressure cooker and bring the heat up to high. When the cooker start whistling, lower to medium-low heat and cook for 8 minutes.
Turn off the heat and carefully release all the pressure. Then, open the cooker and carefully remove the artichokes. Serve right away.
Make sure to count 8 minutes since the pressure cooker start whistling, not more not less of that. If you do not have a pressure cooker, you can use a regular saucepan but the artichokes will need 20 minutes at least. Make sure to keep them moist, adding more water or vegetable stock as needed.