(Total Time: 35 MINS| Serves: 4)
4 (4-ounces) artichokes
2 small lemons
2 cups homemade chicken broth
1 finely chopped celery stalk
1 tbsp. finely chopped tarragon leaves
¼ cup olive oil
Salt, to taste
Trim the stems of each artichoke so that they are 1-inch in length. Cut off 1-inch of the “petals” from the opposite end of the artichokes. Discard the stems and petal tips.
Zest the lemons and keep aside.
Cut 4 (¼-inch) thin slices from the middle of one zested lemon, removing any seeds.
In the bottom of Instant Pot, arrange lemon slices and top each lemon slice with a trimmed artichoke, stem-side up.
Carefully, pour broth around the artichokes.
Secure the lid and place the pressure valve to “Seal” position.
Select “Manual” and cook under “High Pressure” for about 20 minutes.
Select the “Cancel” and carefully do a “Quick” release.
Meanwhile, for dipping sauce: peel the remaining lemon and cut the white pith.
in a food processor, add lemon zest, lemon fruit, celery, tarragon, olive oil and salt and pulse until smooth.
Remove the lid and serve artichokes with dipping sauce.
Per Serving (Calories 185|Total Fat 13.5g| Net Carbs 3.4g| Protein 6.4g| Fiber 6.5g)