Chimichurri and Pale Ale Infused Artichoke

Chimichurri and Pale Ale Infused Artichoke

Serves 1
Prep time 5 minutes
Cook time 12 minutes
Total time 17 minutes
Meal type Appetizer, Side Dish, Starter
Misc Serve Hot
This artichoke is infused with lemony, garlicky Lourdes Gourmet Chimichurri Sauce and pressure-cooked to the tenderest perfection with the use of Snowbank Brewing's Bike Trail Pale ale in place of water.


  • 1 artichoke
  • 4 + 1 tablespoons Lourdes Gourmet Chimichurri Sauce
  • 1 cup Snowbank Brewing Bike Trail Pale Ale (or other pale ale)
  • 2 tablespoons butter (melted)


Step 1
Slice off the top inch of the artichoke and trim each leaf with kitchen shears.
Step 2
Spoon the Lourdes Gourmet Chimichurri Sauce over the top and work into each leaf with the spoon.
Step 3
Place the cup of pale ale in the bottom of the pressure cooker and add the artichoke, stem down so the sauced end is facing upwards.
Step 4
Bring to pressure and cook for 11-12 minutes. Remove the pressure cooker from the hot area of the stove and allow to naturally depressurize.
Step 5
In a small cup, melt the butter and mix in one tablespoon of chimichurri sauce.
Step 6
Remove the artichoke from the pressure cooker and drizzle the butter/chimichurri sauce over the top.
Step 7
Devour the best artichoke you have ever had.

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