Express Artichokes with Alioli

Vasconia
This recipe involves two cooking methods for the artichokes. The first, in the Express Pressure Cooker®, helps speed up their preparation; the second adds flavor. It also includes two sauces: a vinaigrette and a mayonnaise made with dehydrated tomatoes, very original.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 1/2 cups extra virgin olive oil
  • 1/2 cups balsamic vinegar
  • salt
  • pepper
  • 1 cup mayonnaise
  • 1 clove garlic, finely mashed
  • 2 tablespoons sun-dried tomatoes, chopped
  • 6 artichoke, medium
  • 1 pinch fresh oregano, optional
Preparation
20 mins
20 mins
Low
  • For the vinaigrette: In a medium bowl, mix the olive oil, balsamic vinegar, and season with salt and pepper.
  • For the alioli: Mix the mayonnaise, garlic, dehydrated tomatoes, and season with salt and pepper to taste.
  • Cut the stems of the artichokes and place them in the Express Pressure Cooker® with plenty of water, lemon slices, and salt.
  • Close the Express Pressure Cooker® and place the pressure regulator on it, put it on the stove over high heat for about 25 minutes or until a constant steam comes out, then lower the heat to medium and cook for 20 minutes. Meanwhile, preheat a charcoal grill.
  • Remove the Express Pressure Cooker® from the heat, let it cool, remove the pressure regulator, open the Express Pressure Cooker®, and you're done!
  • Rinse the artichokes in cold water to stop the cooking. Drain and set aside. When the coals are gray, place the cooked artichokes on the grill to quickly roast and give them a smoky flavor.
  • Place each artichoke on a serving plate. Drizzle with the vinaigrette, sprinkle with oregano and a bit of freshly ground pepper. Serve each with the prepared alioli.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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