Artichokes With Three Sauces - Cuisinart CPC-400 Serie Manual Del Usuario

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
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
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).
Pressure Cooker.
®
fiber 9g
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
Hollandaise
This classic sauce can be made in a blender,
food processor or by hand, but we have found
in our testing that the hand blender is the
quickest and most foolproof way to prepare it.
Makes 1½ cups
4 large egg yolks
1 tablespoon fresh lemon juice
¾ teaspoon kosher salt
½ pound (2 sticks) unsalted butter, melted
and kept slightly warm (not hot)
Warm water, as needed
1. Put the egg yolks, lemon juice and salt into
the blending cup of a hand blender (or a tall,
shatterproof cup would work well). Slowly pour
the warm butter into the cup, carefully leaving
any white milk solids on the bottom of the pot
behind. Allow to rest for about 1 minute.
2. Insert the blending shaft into the blending cup
so that the blade guard touches the bottom of
the cup. Blend, using Low speed if available,
keeping the blade on the bottom. Once the
19
fiber 0g