Instant Pot Stuffed Artichoke

Today on Tiny Kitchen, I’m going to show you how to make the Best Stuffed Artichoke in an Instant Pot…perfect for dipping into a big old bucket of melted butter.

Prep Time20

Cook Time15

Course: Appetizer, Main Course

Cuisine: American, Italian

Keyword: artichoke heart, artichokes, instant pot, pressure cook, stuffed, stuffed artichoke

Servings: people

Calories: 287kcal

Author: Fucci

Ingredients

SO WHAT YOU'RE GONNA NEED IS:

1 large Artichoke (or two smaller artichokes)
1/2 cup Panko Breadcrumbs
1/4 cup Parmesan Cheese
1 teaspoon Garlic Powder
2 teaspoons Dried Oregano
1/2 teaspoon Salt
To taste Pepper
1/4 cup Onion chopped
2 Tablespoons Golden Raisins
1 Lemon
1 Tablespoon Olive Oil

YOU'LL ALSO NEED:

Instructions

Prepare the Artichoke

Cut off the stem of the Artichoke at the base to make it level. Save stem as we will use it later.
With Kitchen Shears, cut off the top of all the leaves of the Artichokes to remove the sharp points.

Prepare the Stuffing

Chop 1/2 onion and add to a Mixing Bowl
Remove the tough, outside portion of the stem of the Artichoke. Dice the stem. (Note: if your Artichoke didn’t come with the stem, don’t worry, just skip this steAdd the diced stem to the Mixing Bowl.
To the Mixing Bowl, add Panko Breadcrumbs, Parmesan Cheese, Garlic Powder, Oregano, Salt, Pepper, Zest of a Lemon, Golden Raisins, about 1 Tablespoon of Olive Oil, the juice of 1/2 Lemon. Stir. The Stuffing should stick together a bit. If you need more moisture, add some water a Tablespoon at a time.

Stuff and Cook the Artichoke

Squeeze the other 1/2 Lemon over the Artichoke.
Stuff the leaves of the Artichoke with the stuffing.
Add the Trivet Accessory into the Instant Pot. Fill the Instant Pot with about 1 cup of water.
Place the Artichoke In the Instant Pot and put the top on. Set to “Manual, Pressure Cooking,” “High” setting. Set to 13-15 minutes, depending on the size of the Artichoke and press “Start.” When finished, quick release the pressure.

Nutrition