05 April 2010
Sue's Baked Artichokes
1 Lemon - juiced
2 Tablespoons of Extra Virgin Olive Oil
4-5 cloves of garlic crushed
2 sprigs of fresh Rosemary
1 stem of Basil with about 5-6 large leaves
2 Bay leaves
1 teaspoon Red Pepper Flakes
2-3 cups of water
1 cup shredded Jalsberg Cheese with jalapeneo's
Trim the Artichokes. Cut the pointed ends off the artichoke petals. Cut the bottom stem so that the artichoke will sit flat in a pan. Spread the petals and brush the lemon juice over the cut ends to stop browning.
In a pressure cooker, place the four prepared artichokes into the pan. Add all ingredients except the cheese, the cheese is added in the next step.
Allow the pressure to come up in the pan and hiss for about 5 minutes. Shut the heat off and let the pan depressurize - do not rush this step.
Turn the artichokes over and bring the pressure back up and hiss for 5 more minutes. Shut the heat off and let the pan depressurize - again, don't rush this step.
Carefully place the artichokes right side up in a baking dish. Sprinkle 1/4 of the cheese on each artichoke and bake in a 350 degree oven for 5 - 10 minutes, long enough for the cheese to melt inside the artichokes.