Deni 9760 manual Ratatouille Vegetable Stew, Steamed Lemon Artichokes

Ratatouille (Vegetable Stew)

Servings: 6-8

Prep Time: 20 minutes

Cooking Time: 5 minutes under pressure

Ingredients

4 tbsp. olive oil

11/2 cups onions, chopped

1 clove garlic, peeled and thinly sliced

11/2 cups green bell pepper, cored, seeded, diced 11/2 cups red bell pepper, cored, seeded, diced

2 cups zucchini, trimmed, quartered lengthwise, diced 11/2 cups eggplant, peeled and cut into 1/2 inch cubes 1 can (141/2 oz) diced tomatoes in puree

1/4 cup water

1/2 tsp. dried thyme

11/2 tsp. salt

1/4 tsp. black pepper

3 tbsp. shredded basil

3 tbsp. minced flat-leaf Italian parsley Salt and pepper to taste

3 tbsp. balsamic vinegar

Method

1.Heat olive oil in the pressure cooker, using the BROWN setting. Add onions, garlic, green and red bell peppers, browning until onion is soft.

2.Add zucchini, tomatoes, eggplant, water, thyme, 11/2 tsp. salt and 1/4 tsp. pepper. Brown for 4 minutes.

3.Cover and set to high pressure for 5 minutes.

4.Release the pressure using the quick-release method.

5.Unlock and remove lid. Add basil and parsley. Season with salt and pepper. Add the vinegar. Serve hot.

Steamed Lemon Artichokes

Servings: 4-6

Prep Time: 15 minutes

Cooking Time: 7 minutes under pressure

Ingredients

11/2 cups water or chicken stock

2 juiced lemons, rinds reserved

1 tsp. salt

2 bay leaves

6-8 large artichokes, trimmed as per step 2 1 cup mayonnaise

2 cloves garlic, peeled and minced Dash of tabasco sauce

3 tbsp. minced flat-leaf Italian parsley or snipped dill

Method

1.Add water to the pressure cooker. Add all but 3 tbsp. of lemon juice, salt, and bay leaf. Mix until the salt dissolves. Place reserved lemon rinds in water.

2.Trimming the artichokes: Cut off the stems. Tear off and discard top 2-3 layers of tough leaves. From the top of the artichoke, cut off 1-11/2inches. Carefully expose inner leaves and choke. Pull out and discard any thorny leaves. Scoop out any fuzzy matter from center of choke. Dampen artichokes in the lemon water in the pressure cooker. Place artichokes upside down.

3.Cover and set to high pressure for 7 minutes.

4.Release the pressure using the quick-release method.

5.Unlock and remove lid. Carefully remove artichokes from pressure cooker using a slotted spoon. Cool to room temperature.

6.Mix mayonnaise, the rest of the lemon juice, garlic, and tabasco to taste. Serve on side for dipping.

®

14