Ingredients: 2 lg artichokes (or 4 medium) 1 sm carrot 1 sm onion 1 tablespoon olive oil 2 tablespoons parsley, chopped 1/2 teaspoon basil leaves, dried 1/2 teaspoon oregano 1/2 teaspoon dill weed 1 garlic clove salt 1 cup wine, dry white pepper to taste

Recipe Info Category: Vegetables Rating: 5 Contributor: Alexander Collins

With scissors or sharp knife, cut 1 1/2 inches off top of each artichoke; cut off stems. Pull leaves open at top; remove center leaves and scrape out choke with spoon. In blender or food processor, combine carrot, onion, parsley, dried herbs, garlic and salt and black pepper to taste; process until finely chopped. Stuff herb mixture between leaves of artichokes.

Place cooking rack, wine and 1/2 cup water (check owner's manual for required amount of water) in 4- or 6-qt pressure cooker. Place artichokes on rack; close cover securely. Place pressure regulator on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure regulator rocking slowly.

Cool cooker at once. Remove artichokes and rack; keep warm. Boil liquid left in open pressure cooker about 5 minutes or until reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng liquid over artichokes.