This is the second time I've used these instructions from simplyrecipes.com to cook artichokes whole. Last time we had three baby artichokes from Abundant Harvest. They were so tender and yummy, but there wasn't much of a heart. Lydia thought they were absolutely delicious. She could have eaten all 3 of them herself. It was so hilarious to see her so intense excitement about pulling off her artichoke leaves and dipping them in butter. Rachel Farnsworth suggested cooking them like this and freezing for later use, but I soon realized their weren't going to be any left-overs for later use. Nathan had some (on Lydia and I's prompting.) I don't think Anna or Sam even tried them. It's very easy to fix them this way. Takes time eating them. All worth it just for Lydia to get all those veggie serving in.
This time I bought 2 large artichokes at the grocery store. They were tasty too, more tough, but maybe a bit less bitter. (I think the first ones were getting a little old by the time I finally figured out what to do with them.) Today I used the pressure cooker for somewhere between 15-20 minutes. I think they were a bit overdone. I'd probably prefer using a regular pot next time so I can test for doneness.
I also used the Sloppy Joe recipe from Betty Crocker cookbook for our shredded beef sandwiches. Pressure cooked beef last night (was afraid the meat would be too old if I left it in the fridge any longer.) The sandwiches were good, a hit for all the kids (even Lydia who won't touch barbecue beef any more.) A little dry--could have used a larger sauce recipe for the 2 lbs of beef.
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