- Cooking at the table
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01. April 2015
Wash well and remove the damaged outer leaves. If the artichokes are spiny, cut off the top edge and, using kitchen shears, trim the spines off the surrounding leaves. Wipe any cut edges with a lemon half - this will keep them from oxidizing. If you artichoke came with a stem (lucky you) just slice it off to make a flat bottom for the artichoke. Then, peel and slice the stem and boil it in the steaming liquid below the artichoke.
Add one cup of water to the pressure cooker base (along with any trimmed stemmed pieces) and lower the steamer basket inside. Place artichokes facing up-wards and then spritz any remaining lemon on top of each. Close and lock the lid of the pressure cooker. Turn the heat up to high and when the cooker reaches pressure, lower to the heat to the minimum required by the cooker to maintain pressure. Cook for 10 minutes at high pressure. When time is up, open the pressure cooker with the Natural release method - move the cooker off the burner and wait for the pressure to come down on its own (about 10 minutes). Check for doneness by removing one of the outer leaves and tasting. Checking to see if the leaf readily yeilds the artichoke's meat from the wider edge of the leaf. If not, pressure cook for a few minutes more and open with Normal release method.
Mix mayonnaise with mustard and place in small dipping container, then sprinkle with paprika. Serve warm.