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Stuffed Artichokes: Gluten-Free, Paleo, and Vegan Friendly
Stuffed artichokes made in the Instant Pot takes no time and the artichokes always come out tender and more flavorful than using the stove top.
Course
Appetizer
Cuisine
Italian
Keyword
Vegetable
Prep Time
20
minutes
minutes
Cook Time
40
minutes
minutes
Total Time
1
hour
hour
Servings
4
Calories
853
kcal
Author
Karen Lee
Equipment
Pressure Cooker
Ingredients
4
Artichokes
1
Small butternut squash - cooked and diced in small chucks
1
c
quinoa
1
Small onion
diced
3
cloves
garlic
2
Eggs
2
teaspoon
Italian seasoning
1
c
Beef or Chicken or Vegetable Broth
1
c
Extra Virgin Olive Oil
¼
teaspoon
sea salt
¼
teaspoon
black pepper
¼
c
Parmesan cheese
optional
US Customary
-
Metric
Instructions
Butternut Squash
Wash the butternut squash.
Pour one cup of water in the liner pot and place the trivet or a rack inside the pot.
Place the butternut squash on the trivet.
Set on HIGH pressure for 8 minutes and QR.
If the flesh is a bit hard, that's ok since you'll be cooking it again after it's stuffed in the artichoke.
Dice the squash in small pieces and set aside in a medium size mixing bowl.
Quinoa
Wash quinoa, pick out any debris and drain.
Pour one cup of stock in the liner pot and add quinoa. The liquid level should be about the same as the top of the quinoa.
Add a pinch of sea salt.
Cover the lid tightly, make sure the vent is closed.
Set at HIGH pressure for 1 minute. When the timer finishes, QR.
Take out the quinoa and add it to the medium bowl with squash in it.
Stuffed Artichokes
Beat two eggs (or chia seeds eggs for vegan) in a small bowl and add it to the squash and quinoa mixture.
Add the rest of the ingredients to the bowl and mix well.
Separate each leaf of the artichoke and stuff with the squash/quinoa mixture.
When all of them are stuffed set aside.
Add 1 cup of water and 1 cup of EVOO to the liner pot.
Place the artichokes in the pot as snugly as possible. If they don't all fit, divide them to steam later.
Set on HIGH pressure for 40 minutes.
When the timer goes off, release pressure naturally, (NPR.)
Carefully take out the artichokes and place them on a platter and sprinkle with parmesan cheese if using.
Serve immediately.
Nutrition
Calories:
853
kcal
|
Carbohydrates:
67
g
|
Protein:
17
g
|
Fat:
60
g
|
Saturated Fat:
9
g
|
Cholesterol:
86
mg
|
Sodium:
499
mg
|
Potassium:
1463
mg
|
Fiber:
14
g
|
Sugar:
7
g
|
Vitamin A:
20255
IU
|
Vitamin C:
57.1
mg
|
Calcium:
277
mg
|
Iron:
6
mg