25
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.heart) (the artichoke the of | |
the pierces easily knife paring a of tip the | |
over, turned when and easily, off pulled be | |
can leaves the when done are Artichokes .6 | |
.again cover and rack | |
the in upright artichokes the place steam, to | |
ready is unit indicating sounds, tone Once .5 | |
.minutes 50 for Steam to unit the Set .4 | |
.artichoke each of top on slice lemon | |
one Place .salt and pepper juice, lemon | |
with each Season .artichoke each of leaves | |
the between in slices garlic the stuff Evenly .3 | |
.artichokes the open to back leaves | |
Pull .leaves outer the of tips the trim shears, | |
kitchen with and off, artichokes the of tops | |
the cut knife, serrated a Using .stand to able | |
are they so artichokes the off stems the Cut .2 | |
.cover and | |
rack steaming the with fitted Multicooker | |
the of pot cooking the into water the Put .1 | |
salt kosher or sea pinch |
|
pepper black ground freshly pinch |
|
slices 6 into |
|
cut other the and juiced one lemons, | 2 |
sliced thinly cloves, garlic 12 to 6 | |
artichokes large to medium | 6 |
water quarts | 1½ |
servings 6 Makes | |
Steam Setting: | |
.oil lemon nice a |
|
in dip or plain Enjoy .cooking |
|
during brown turning from artichokes the | |
prevent slices lemon the flavor, adding to | |
addition in Also, .step that skip not do so | |
straight, up stand they that ensures |
|
artichokes the of bottoms the Trimming |
|
Artichokes Steamed |
|
Htt tNHt tH tH HtH t $BMPSJFT /VUSJUJPOBM
.immediately Serve .5 | |
.garlic the soften to minutes | |
few a for cook to allow and again Cover | |
.combine to toss and rosemary, and garlic | |
the add remaining, are minutes 5 When .4 | |
.cooked fully until | |
or minutes, 30 about for cook potatoes let | |
and cover browned, are potatoes the Once .3 | |
.minutes 3 about after toss | |
then pot, cooking hot the in sit potatoes | |
the Let .pepper and salt down), side (cut | |
potatoes the add hot, is oil the Once .2 | |
.350°F at Brown/Sauté to set Multicooker | |
the of pot cooking the into oil the Put .1 | |
rosemary fresh chopped teaspoons | 2 |
smashed cloves, garlic | 4 to 3 |
pepper black ground freshly pinch |
|
salt kosher or sea teaspoon | ¼ |
halved |
|
potatoes, new red small pounds | 2 |
oil olive tablespoons | 1½ |
servings 8 about Makes | |
Brown/Sauté Settings: | |
.turning before pot cooking |
|
hot the in sit to left are and crowded not | |
are they if best brown they – potatoes the | |
flipping with patient Be .potatoes red | |
enjoy to way flavorful and quick A |
|
Potatoes Red Sautéed | |
