Instant Pot Artichokes:
3 medium artichokes, stems to be cut off
1 cup vegetable broth
2 tbsp fresh chopped Mediterranean herbs – rosemary and oregano
2 tsp garlic or 5 cloves
1/2 tsp Dried ground coriander
Pinch of cumin
1 tsp crushed red pepper flakes
2 egg yolks
1 tbsp mustard or honey mustard
2 tsp Lemon juice
1/2 to 2/3 c Olive oil or grapeseed oil. Adjust according to your desired thickness.
Sea Salt/Pepper to taste (at least 1/4 tsp each)
Optional add in-s to make more creamy. 1 tbsp mayo or greek yogurt
Cut the stems of the artichoke and place upside down in wire trivet
in Instant Pot. The wire trivet should have come with your instant pot. Pour broth over the artichokes and around the instant pot. This will give the artichokes more flavor when steaming.
Cover and lock the lid with sealing the vent closed. Press steam mode and timer to 10 minutes. The instant pot will warm up and then cook for 10 minutes. Allow for slow release once done. Once it’s done, the lid will unlock, naturally.
Remove artichokes from the instant pot and reserve 1/4 cup broth for later.
Slice artichokes in half and scoop out center or leave intact.
Place on large plate or bowl. Drizzle a little broth on top.
Serve with aioli or spoon aioli on top.
Place all aioli ingredients, minus the oil, in food processor or blender. Blend until creamy. About 1 minute. Place back on high and drizzle in the oil. Blend for 1-2 minutes, scrapping sides if needed.
Remove and place in bowl. Let the aioli set in fridge for 10 minutes.
Garnish with fresh herbs and peppercorns before serving. Makes close to 1/2 cup or more.
Keep covered in fridge for up to 10 days.
For vegan, omit egg yolks and replace with 1-2 tbsp mustard or vegan mayo or yogurt to make it extra creamy
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