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This recipe has two firings for the artichokes. The first, in the Express® Pressure Cooker, helps speed up your preparation; the second prints flavor. It also has two sauces: a vinaigrette and a dehydrated tomato mayonnaise, very original.
For the vinaigrette: In a medium bowl mix olive oil, balsamic vinegar and salt pepper.
For the aioli: Mix mayonnaise, garlic, dehydrated tomatoes and salt to taste.
Cut the stem 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 add the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 20 minutes. Close the Pressure Cooker Express® and put on the pressure regulator, place it in the stove with a high flame for about 25 minutes or until constant steam comes out, lower the flame to medium and cook for 20 minutes. Meanwhile, preheat a charcoal grill.
Remove the Express® Pressure Cooker from the heat, let cool, remove the pressure regulator, open the Express® Pressure Cooker, and that's it!
Rinse the artichokes in cold water to stop cooking. Drain and reserve. When the embers are gray, place the artichokes cooked on the grill to roast quickly and give them a smoky flavor.
Place each artichoke on a service serving plate. Sprinkle with the vinaigrette, sprinkle with the oregano and a little freshly ground pepper. Accompany each one with the prepared aioli.
TIPS
If you do not have a charcoal grill, lightly roast the artichokes in batches on a grill or on a griddle placed on your stove.
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Nutritional information
* Percentage of daily values based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
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