Jim’s Artichokes

Approximately 480 calories per person – Serves 2

Even though this is less than 600 calories per person for two, we find this meal to be satisfying for dinner.

• Prep time: about 15 minutes
• Cook time: about 18 minutes, once Instant Pot reaches temperature.
• Total time: about an hour

Ingredients

• 4 fresh Artichokes (not canned)
• 3 tablespoons (Tbsp) of lemon juice
• 4 tablespoons (Tbsp) of butter
• 1 teaspoon (tsp) salt
• 2 tablespoons (Tbsp) of mayonnaise
• 1 tablespoon (Tbsp) of sour cream
• 1 teaspoon (tsp) Maggi Wurze Liquid Seasoning or Braggs Liquid Aminos or soy sauce.
• ⅛ teaspoon (tsp) of smoked paprika 
• ⅛ teaspoon (tsp) of cayenne pepper
• ⅛ teaspoon (tsp) habanero ground pepper, if you like heat

Steps

• Artichokes
  • Rinse artichokes under the faucet and remove the dirt.
  • Cut 1” from the top of all 4 artichokes.
  • Cut off the stem close to the bottom of the artichoke
  • Remove all the small ugly leaves from the bottom of the artichoke.
  • With scissors, cut the tips off of every remaining leaf to remove the sharp points.
  • Cut the artichokes in half, from top to stem.
  • Use a small knife and cut deep between the heart and the “Choke” (the hairy stuff).
  • Grab the purple Choke leaves in the inner part and rip the hairy stuff out.
  • Use a knife or spoon to completely get rid of any remaining Hairy Choke and rinse with water to make sure you got all of it.
  • Optional use of the stems
    • Cut the other end of the stem and peel off the husk leaving the inner stem, and cook with the artichokes.

• Instant Pot
  • Put 2 cups of water in bottom of the Instant Pot.
  • Place the metal trivet in the water
  • After the artichokes have been prepared, put them on top of metal trivet inside the Instant Pot. All 8 halves should fit in a 6-Quart Instant Pot.
  • If you wish, place the stems on top of the artichokes
  • Press “Pressure Cook” or and adjust the time to 16 minutes. 
  • This will use High Pressure
  • When done use quick release and remove the lid.

• Artichoke dip – butter based
  • During the cooking time, place 4 tablespoons (Tbsp) of butter into small pot.
  • 3 tablespoons (Tbsp) of lemon juice
  • Add 1 teaspoon (tsp) salt to taste, more the better.
  • Five minutes before the artichokes are done, on the stove top, warm up until liquid.
  • Stir to mix.
  • Pour into a small bowl to serve.

• Artichoke dip – mayonnaise based
  • In a small bowl, add these ingredients.
    • 2 tablespoons (Tbsp) of mayonnaise.
    • 1 tablespoon (Tbsp) of sour cream.
    • 1 teaspoon (tsp) Maggi Wurze Liquid Seasoning or Braggs Liquid Aminos or soy sauce.
    • ⅛ teaspoon (tsp) of habanero ground pepper, if you like heat
    • ⅛ teaspoon (tsp) of smoked paprika 
    • ⅛ teaspoon (tsp) of cayenne pepper
    • No Salt
    • Stir to mix

• 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 dipping in either the two dips. We like to alternate.

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.”