Stuffed Artichokes Provencal

The flavors of Provence remind me of one of its famous residents: Julia Child. Julia had a home in Provence, and the regional cuisine really does match her personality big and bold. Sunny Mediterranean vegetables and liberal amounts of thyme, rosemary, lavender, and chervil are Provencal trademarks. This is a terrific dish to serve as a nibble before dinner. I usually set the artichokes out, and we graze on them while we are sipping wine and chatting. Don’t be put off by the anchovies. They add a salty, rather than fishy, flavor to this dish.

SERVES 4

INGREDIENTS:

• 1 cup water
• 5 garlic cloves, minced
• 1 teaspoon dried thyme
• 1 bay leaf
• 2 lemons, quartered
• 3 tablespoons extra-virgin olive oil
• ⅓ cup finely chopped shallots (2 medium)
• 2 whole anchovies, finely chopped, or 1 tablespoon anchovy paste
• 1 cup cherry tomatoes, quartered
• 2 teaspoons chopped fresh thyme
• 1 teaspoon finely chopped fresh rosemary
• 1 tablespoon finely chopped fresh flat-leaf parsley
• ⅔ cup oil-cured black olives, pitted and chopped
• ¼ cup brine-cured capers, drained and chopped if large
• Salt and freshly ground black pepper (optional)
• 2 cups fresh bread crumbs
• 4 medium artichokes

INSTRUCTIONS:

1. Pour the water into the pressure cooker and add two-fifths of the garlic, the dried thyme, and bay leaf. Squeeze the lemons into the water and drop them in. Arrange the trivet and steamer basket in the bottom of the pressure cooker.
2. In a sauté pan over medium-high heat, heat 2 tablespoons of the oil. Add the remaining garlic and the shallots and sauté for 2 minutes, or until fragrant. Add the anchovies and sauté for another minute. Add the tomatoes, fresh thyme, rosemary, and parsley and sauté until the tomatoes are softened. Stir in the olives and capers. Taste for seasoning and add salt and pepper if necessary. Allow to cool a bit.
3. Meanwhile, heat the remaining tablespoon of oil in a skillet and toss the bread crumbs in the oil. Cook, stirring, until they become golden brown. Remove from the pan and stir into the tomato mixture.
4. Using a chef’s knife, cut off the top inch of an artichoke and remove the stem. Pulling the outer leaves apart, stuff some of the mixture between the outer leaves with a spoon. Work your way around the artichoke through the layers of leaves and stop when you get to the leaves that are tightly bound in the center. Repeat with the remaining artichokes.
5. Put the artichokes in the steamer basket. Lock the lid in place and cook at high pressure for 13 minutes.
6. Quick release the pressure and remove the lid, tilting the pot away from you to avoid the escaping steam. Remove the steamer basket. Allow the artichokes to rest in the basket for about 5 minutes and transfer them to a serving platter. Provide a plate for the discarded leaves.