We serve these with two dips: one buttery and lemony, the other creamy with a little heat. We like to alternate between them as we work our way through the artichokes.
Times are approximate and may vary depending on your equipment, ingredient sizes, and cooking pace.
Estimated calories per serving: 580
Equipment
- Instant Pot with metal trivet
- Small saucepan
- 2 Small bowls (for serving the two dips)
Ingredients
Artichokes
- 4 fresh artichokes
- 2 cups water
Butter Dip
- 3 tablespoons lemon juice
- 5 tablespoons butter
- 1 teaspoon salt
Mayonnaise Dip
- 3 tablespoons mayonnaise
- 2 tablespoons sour cream
- 2 teaspoons Maggi Wurze (or substitute Bragg's Liquid Aminos or soy sauce)
- ⅛ teaspoon smoked paprika
- ⅛ teaspoon cayenne pepper
- ⅛ teaspoon ground habanero pepper (if you like heat)
Steps
Preparation
- Rinse the artichokes under running water to remove dirt.
- Cut approximately 1 inch from the top of each artichoke.
- Cut the stems off close to the bottoms.
- Remove the small, unattractive leaves around the bottoms.
- Use scissors to trim the sharp tips from the remaining leaves.
- Cut each artichoke in half from top to stem.
- With a small knife, cut deeply between the heart and the hairy choke.
- Grab the purple inner leaves and pull out the hairy choke.
- Use a knife or spoon to remove any remaining choke, then rinse thoroughly.
- Optional stems: Trim the other end of each stem and peel away the tough outer husk. Cook the tender inner stems with the artichokes.
Instant Pot
- Pour 2 cups of water into the Instant Pot.
- Place the metal trivet in the water.
- Arrange the eight prepared artichoke halves on the trivet. All eight should fit in a 6-quart Instant Pot.
- If desired, place the prepared stems on top of the artichokes.
- Select Pressure Cook and set the timer for 16 minutes.
- Use High Pressure.
- When cooking is finished, use quick release and remove the lid.
Butter Dip
- While the artichokes cook, place 5 tablespoons butter in a small saucepan.
- Add 3 tablespoons lemon juice.
- Add 1 teaspoon salt, adjusting to taste.
- Approximately five minutes before the artichokes finish cooking, warm the mixture on the stovetop until the butter melts.
- Stir to combine.
- Pour into a small serving bowl.
Mayonnaise Dip
- In a small bowl, combine 3 tablespoons mayonnaise, 2 tablespoons sour cream, 2 teaspoons Maggi Wurze (or Bragg's Liquid Aminos or soy sauce), ⅛ teaspoon ground habanero pepper (if you like heat), ⅛ teaspoon smoked paprika, and ⅛ teaspoon cayenne pepper. Do not add salt.
- Stir to combine.
Serve
- Have a large bowl handy for leaves.
- Place artichokes on a serving plate, or individual plates.
- Gently nibble or scrape off the tender bits of the bottom of the leaf by putting the leaf in your mouth, closing your teeth on it, and pulling the leaf outwards.
- Eat them with or without either dip. We like to alternate.
Notes
Calorie Estimate
We estimate calories by adding the contribution of each ingredient using nutritional information from USDA FoodData Central, supplemented by manufacturer nutrition labels and other documented sources when needed.| Ingredient | Calories |
|---|---|
| Butter | 509 |
| Fresh artichokes | 305 |
| Mayonnaise | 282 |
| Sour cream | 48 |
| Lemon juice | 10 |
| Maggi Wurze | 10 |
| Smoked paprika | 1 |
| Cayenne pepper | 1 |
| Ground habanero pepper | 0 |
| Salt | 0 |
| Water | 0 |
Entire recipe: 1,164 calories
Per serving (2 servings): 582 calories
All of Living in Beauty Recipes
We are working on a series of recipes that are easy to fix in an RV and are approximately 600 calories per person for two people. Ultimately, they will be compiled into “The Bean Counter Cookbook.”