Chimichurri and Pale Ale Infused Artichoke
Serves | 1 |
Prep time | 5 minutes |
Cook time | 12 minutes |
Total time | Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 Warning: A non-numeric value encountered in /home/bitesn5/public_html/wp-content/plugins/getmecooking-recipe-template/recipe-template-functions.php on line 2723 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.
Ingredients
- 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)
Directions
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. |