** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. With scissors or sharp knife, cut 1 1/2 inches off top of each artichoke; cut off stems.
2. Pull leaves open at top; remove center leaves and scrape out choke with spoon.
3. In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped.
4. Stuff herb mixture between leaves of artichokes.
5. Place cooking rack, wine and 1/2 cup water in 4- or 6-qt pressure cooker.
6. Place artichokes on rack; close cover securely.
7. Place pressure regulator on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly.
8. Cool cooker at once. Remove artichokes and rack; keep warm.
9. Boil liquid left in pressure cooker about 5 minutes or until reduced to 1/4 cup; stir in red pepper.
10. To serve, spoon cooking liquid over artichokes.
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Dietary Notes:
This recipe is very low-sodium with 48mg per serving, low-saturated fat with 0.5g per serving and low-cholesterol with 0mg per serving
This recipe is high in Vitamin A with 36% of your daily recommended intake per serving. This recipe is a good source of Vitamin C with 13% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Sulfites, Garlic, Alcohol, Onion, Olive Oil allergies.
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