These Italian Stuffed Artichokes make a wonderful presentation as an appetizer or a main dish at your next gathering and they are easily prepared in the instant pot.
6 ounces part skim milk mozzarella cheese (shredded)
1 whole lemon (sliced)
1 cup water
Instructions
Rinse and clean artichokes, snipping the tip of each petal to remove the spiney tip. Slice off stem so that Artichokes will sit flat.
Brown meat with seasoning blend. Set aside. Stir in ½ the cheese when cool.
For the Instant Pot:
Place 1 cup of water in the inner liner, add lemon slices and rack. Place Artichokes on rack/trivet. Close lid, secure to sealing and process on manual high for 6 minutes. Quick release pressure and remove artichokes from Instant Pot with Tongs. Allow Artichokes to cool slightly. Fan leaves and remove choke from the inner portion of artichoke exposing the heart.
Fill each artichoke with meat mixture. Sprinkle with cheese and place into a baking dish.
Place baking dish in Instant pot and process for an additional 5 minutes or until cheese melts.
For the Stove Top and Oven:
Place 3-4 cup water in a 4 qt dutch oven with the lemon slices. Bring to a boil.
Remove stem and leave tips from artichokes and place into boiling water with tongs. Allow to cook for 20-25 Minutes or until tender.
Preheat oven to 350 degrees
Remove artichokes from water and allow to cool slightly. Remove inner choke.
Fan leaves and fill with meat mixture. Sprinkle with Cheese.
Place artichokes in a casserole dish and bake at 350 degrees until heated through and cheese is melted about 15 Minutes.