Artichokes With Three Sauces; Garlic-Chile Oil; Lemon-Thyme Butter - Cuisinart CPC-600N1 Serie Manual Del Usuario

additional 1 teaspoon adobo sauce
2 cups vegetable broth
Shredded Cheddar or Monterey Jack,
for garnish
Fresh cilantro, for garnish
1. Put the olive oil into the cooking pot of the
Cuisinart Pressure Cooker. Select Sauté.
®
Once the oil is hot, add the ginger, garlic,
and onion with a pinch each of the salt and
pepper. Cook until softened and the onion is
translucent, about 2 to 3 minutes. Add the
bell pepper and the spices and cook to meld
the flavors and cook the pepper, about 3 to
4 minutes. Add the drained beans, tomatoes,
tomato paste, chipotle and sauce, broth and
remaining salt and pepper.
2. Secure the lid and select High Pressure.
Set the time for 20 minutes. When the tone
sounds, allow pressure to release naturally.
3. Once the pressure is completely released, the
red indicator will drop. Remove lid.
4. Taste and adjust seasoning as desired.
Nutritional information per serving (1 cup):
Calories 247 (10% from fat) • carb. 44g • pro. 14g
fat 3g • sat. fat 0g • chol. 0mg • sod. 728mg
calc. 117mg • fiber 14g
Artichokes with
Three Sauces
Perfect artichokes, cooked 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 4 artichokes
½ cup water
1 lemon, halved
4 medium artichokes
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 an 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
juiced lemon halves. Place artichokes into the
pot. Secure the lid and select High Pressure.
Pressure Cooker.
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Set timer for 7 minutes. When the tone
sounds, use Quick Pressure Release.
4. Once pressure has completely released, the
red indicator will drop. Remove lid.
5. Serve immediately with melted butter or one of
our suggested dipping sauces.
Nutritional informatio n per serving (1 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 leftovers 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