Ingredients
Servings 4 Serving Size 1/2 artichoke
2 whole artichokes
1/2 cup dry white wine (regular or nonalcoholic), fat-free, low-sodium chicken broth, or water
1/2 cup water
2 tablespoons chopped, fresh Italian (flat-leaf) parsley
2 medium minced garlic cloves
1/2 teaspoon dried oregano (crumbled)
1/4 teaspoon salt
1 tablespoon olive oil (extra virgin preferred)
Directions
Working with one artichoke at a time, peel off and discard the tough outer leaves. Trim 1 inch from the top. Discard. Trim off any fibrous parts. Discard. Halve each artichoke lengthwise. Using a spoon, scrape out the fuzzy choke portion. Discard.
Pour the wine and water into the pressure cooker. Place the steaming rack in the cooker. Arrange the artichoke halves with the cut side up on the rack.
In a small bowl, stir together the parsley, garlic, oregano, and salt. Sprinkle over the artichokes. Secure the lid. Cook on high pressure for 10 minutes. Quickly release the pressure.
Transfer the artichokes to a platter. Drizzle with the oil.
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