Use and Care Manual

20
and the garlic is fragrant, about 5 to 8
minutes. Add the sherry and cook until the
liquid is evaporated.
2. Add the farro, bay leaf and vegetable broth
and secure the lid. Select High Pressure.
Set the time for 10 minutes. When the
audible beep sounds, allow pressure to
release naturally.
3. Once pressure is released completely, red
indicator will drop. Remove the lid and stir
in the pepper. Taste and adjust seasoning as
desired. Remove the bay leaf and stir in the
chopped parsley before serving.
Nutritional Information per cup:
Calories 130 (13% from fat) • carb. 22g • pro. 5g
fat 2g • sat. fat 1g • chol. 4mg • sod. 397mg
calc. 21mg • fiber 4g
Artichokes with
Three Sauces
Perfect artichokes, ready in just 7 minutes! The
best part is that these can be made in advance
and served at room temperature with any one
of our suggested sauces.
Makes 2 artichokes
½ cup water
2 medium artichokes
1 lemon, halved
1. Put water and the juice of one lemon into
the cooking pot of the Cuisinart
®
Pressure
Cooker.
2. Prepare artichokes by cutting the stem off
at the base to make a nice and even, flat
surface. Cut one-third off the top, and trim
the outer layers of tough leaves.
3. Rub the cut parts of the artichoke with the
remaining lemon halves. Place artichokes
into the pot. Secure the lid and select High
Pressure. Set timer for 7 minutes. When the
audible beep sounds, use Quick Pressure
Release.
4. Once pressure has released completely, the
red indicator will drop. Remove lid.
5. Serve with melted butter or one of our
suggested dipping sauces.
Nutritional information per serving (one artichoke):
Calories 76 (2% from fat) • carb. 17g • pro. 5g • fat 0g
sat. fat 0g • chol. 0mg • sod. 152mg • calc. 71mg
fiber 9g
Garlic-Chile Oil
A simple oil for the artichokes; any left over
can be used for dipping bread.
Makes ½ cup
½ cup olive oil
4 garlic cloves, thinly sliced
Pinch kosher salt
Freshly ground black pepper
Pinch red pepper flakes
Put the oil and garlic in a small saucepan set
over medium heat. Cook until garlic is fragrant,
but not colored, 3 to 5 minutes. Remove from
the heat, add the remaining ingredients and
allow to cool. Cover and steep for 1 hour. Strain
into a jar or small serving/dipping bowl (discard
the garlic). The oil can be stored at room
temperature for 24 hours, or in the refrigerator
for up to 1 week (bring to room temperature
before serving).
Nutritional information per serving (2 teaspoons):
Calories 82 (98% from fat) • carb. 0g • pro. 0g • fat 9g
sat. fat 1g • chol. 0mg • sod. 12mg • calc. 2mg • fiber 0g
Lemon-Thyme Butter
The melted butter coats the artichoke leaves
perfectly and the hint of lemon brightens up
this delicious dipping sauce.
Makes about ½ cup
8 tablespoons (1 stick) unsalted butter
2 tablespoons fresh lemon juice
2 teaspoons fresh thyme leaves
½ teaspoon grated lemon zest
Pinch kosher salt
Put the butter in a small saucepan to melt.
Remove from heat and cool slightly. Add the
remaining ingredients and stir to combine.
Serve warm.
Nutritional information per serving (1 teaspoon):
Calories 67 (99% from fat) • carb. 0g • pro. 0g • fat 7g
sat. fat 5g • chol. 20mg • sod. 24mg • calc. 1mg
fiber 0g