1
["The quickest way, & for best results, use a 12-qt pressure cooker. Cooking time will only be 20-minutes from time of 15-psi (Pounds per Square Inch)", "Wash all artichokes in cold water thoroughly. Drain upside down for 5-minutes. Then", "1. With a sharp knife cut the bottoms of the artichoke Flat. They need to stand upright without leaning.", "2. With utility scissors cut each leaf 1/4 of the way down, measure from the top down. Cut the tips off. Set artichokes aside.", "3. In a large heavy-duty cast iron skillet, on high heat add olive oil, & heat oil, 1-minute. Then, add: garlic, onions, lemon juice, salt & white pepper. Saute for 3- minutes. On high heat.", "4. Add a generous splash of hearty chardonnay. Shake skillet & stir well. Saute another 2-minutes.", "5. Add bread crumbs, & mix until brown.", "6. Add parsley the last minute of browning, Mix well. Don't burn bottom of mixture. Let cool for ten minutes. Stir often even though the skillet is off. Skillet is still very Hot.", "7. With above mixture, using latex gloves, stuff each leaf with the sauteed breadcrumbs. Pack the bread crumb mixture into each leaf.", "8. When you're done stuffing each artichoke, open the top of each artichoke & stuff the breadcrumb mixture down the top of the artichoke.", "", "9. When you're done stuffing all the artichokes & you have left over breadcrumbs, stuff them again.", "", "Pressure Cooker Instructions:", "1. Add 1-cup water in the bottom of the pressure cooker, PC, place thin rack into the bottom of PC. You don't want the artichokes standing in water just above the water. Arrange all artichokes inside PC. Make sure water level is at the base of artichokes. Put the sealed lid on . Cook on med to high heat until PC is on highest pressure setting, 15-psi, and then lower heat according to your PC instructions.", "2. Cook 20-minutes from time of 15-psi setting. Follow you PC Instructions."]
