Cuisinart CPC-400 User Manual - Page 19

Artichokes with Three Sauces Perfect artichokes, ready 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 2 artichokes ½ cup water 2 medium artichokes 1 lemon, halved 1. Put water and the juice of one lemon into the cooking pot of the Cuisinart® Pressure Cooker. 2. Prepare artichokes by cutting the stem off at the base to make a nice and 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 remaining lemon halves. Place artichokes into the pot. Secure the lid and select High Pressure. Set timer for 7 minutes. When the audible beep sounds, use Quick Pressure Release. 4. Once pressure has released completely, the red indicator will drop. Remove lid. 5. Serve with melted butter or one of our suggested dipping sauces. Nutritional information per serving (one 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 left over 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 remaining ingredients and stir to combine. Serve warm. Nutritional information per serving (1 teaspoon): Calories 67 (99% from fat) • carb. 0g • pro. 0g • fat 7g sat. fat 5g • chol. 20mg • sod. 24mg • calc. 1mg fiber 0g Hollandaise This classic sauce can be made in a blender, food processor or by hand, but we have found in our testing that the hand blender is the quickest and most foolproof way to prepare it. Makes 1½ cups 4 large egg yolks 1 tablespoon fresh lemon juice ¾ teaspoon kosher salt ½ pound (2 sticks) unsalted butter, melted and kept slightly warm (not hot) Warm water, as needed 1. P ut the egg yolks, lemon juice and salt into the blending cup of a hand blender (or a tall, shatterproof cup would work well). Slowly pour the warm butter into the cup, carefully leaving any white milk solids on the bottom of the pot behind. Allow to rest for about 1 minute. 2. Insert the blending shaft into the blending cup so that the blade guard touches the bottom of the cup. Blend, using Low speed if available, keeping the blade on the bottom. Once the 19