Ingredients

2 lg Artichokes (or 4 medium)
1 sm Carrot
1 sm Onion
1 Tblsp.Olive oil
2 Tblsp. Parsley chopped
1/2 ts Basil leaves, dried
1/2 tsp. Oregano
1/2 tsp. Dill weed
1 Garlic clove
Salt
1 C. Wine, dry white
Pepper to taste  

 

Procedure

With scissors or sharp knife, cut 1 1/2 inches off top of each artichoke; cut off stems. Pull leaves open at top; remove center leaves and scrape out choke with spoon.

 

 In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped. Stuff herb mixture between leaves of artichokes.

Place cooking rack, wine and 1/2 cup water in 4- or 6-qt pressure cooker. Place artichokes on rack; close cover securely.

Place pressure regulator on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly. Cool cooker at once.

Remove artichokes and rack; keep warm. Boil liquid left in pressure cooker about 5 minutes or until reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng liquid over artichokes