For Easter I was thinking of making artichokes like this, I made them at Christmas and they sold like hot cakes, tonight I’ll make them for dinner for 10 minutes and they’re ready Italian Cuisine

Easter lunch is getting closer and closer and I have already found the first dish to serve on the table, namely my artichokes cooked in the pressure cooker that my family ate for dinner a few nights ago.

I don’t know about you, but the Easter’s menu for me it’s always a lottery, after the Christmas one it’s the test bank that puts me the most pressure on me, but every year I always manage to exceed my expectations… and I’ll tell you more, because this year I decided to serve the my strong point.

That is, my delicious artichokes, made with a recipe reminiscent of Roman ones, and for which everyone in the family goes crazy, so much so that they convinced me to put them on the menu for the big lunch.

Artichokes to serve at Easter, with this recipe they will be ready in 10 minutes

In view of Easter lunch I decided to include the recipe for these artichokes in my menu, a recipe so simple and quick to prepare, which is why I thought they were perfect for this occasion. Furthermore, I prepare them with the pressure cooker, which makes them very soft after the expected cooking times. The recipe for artichokes, therefore, is structured like this:

7 artichokes,

7 cloves of garlic,

1 sprig of mint,

2 nice sprigs of parsley,

5 tablespoons of oil,

100 ml of water.

Times and preparation of artichokes cooked in the pressure cooker

Let’s start by cleaning our artichokes which we will leave immersed in water with lemon for 20 minutes, remove part of the external leaves if necessary, maintaining at least 7 cm of stem. After that, let’s take our artichokes which we must season with a little oil, parsley and mint, but in the middle of each artichoke place a clove of garlic which must be removed after cooking. Now, let’s move on to the pressure cooker where we will pour the five tablespoons of oil and then add the required water.

Then, take your artichokes and place them inside the pot with the stem upwards and close the pressure cooker, now let it cook for 12 minutes adding a little more mint and rosemary.

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Once the necessary time has passed, open carefully and let the water you put inside the pressure cooker evaporate, which served to make the artichokes softer. Then serve them with a little more mint, a drizzle of oil and a little balsamic vinegar… they will devour them immediately and even ask for an encore!

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