Nutrition Facts

Serving Size 174 g

(Approx. 2 Servings)

Amount Per Serving

Calories	350	Calories From Fat	260

% Daily Value*

Total Fat 29 g	45%

Saturated Fat 18 g	90%

Trans Fat 0.0 g

Cholesterol 70 mg	23%

Sodium 760 mg	32%

Total Carbohydrate 19 g	6%

Dietary Fiber 7 g	28%

Sugars 1 g

Protein	4 g

Vitamin A 4%	•	Iron 6%

Vitamin C 25%	•	Calcium 2%

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.

The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Garlic Steamed Artichokes with Tuscan Butter (Instant Pot)

Prep Time

5 minutes

Cook Time

18 minutes

Total Time

23 minutes

Serves

2 People

Ingredients

Recipe makes 2 Servings

2 medium whole artichokes

1 Tbsp sun-dried tomatoes, finely chopped

2 Tsp fresh Italian flat leaf parsley, finely chopped

3 1/2 Oz H-E-B Tuscan Herb Finishing Butter

1 Instant Pot Duo

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Instructions

Using a large, sharp knife, cut the stem off close to the base so that artichokes sit flat. Cut the top 1/5 inch off of the leaves on top.

Using kitchen shears, snip the top edge of each outer leaf to remove thorny spikes.

Place steamer rack in the bottom of Instant Pot. Add 3 cups of water, place artichokes on rack and seal pot. Using "manual" setting, adjust time to 18 minutes.

Meanwhile, add sun-dried tomatoes and 2 teaspoons of parsley to butter, stir thoroughly.

When cooking time is complete, allow steam to vent naturally.

Remove artichokes and place on serving dishes. Pull leaves apart gently to loosen area around center. Tuck half of butter in between leaves and on top.

Melt remaining butter. Serve with artichokes for dipping. Garnish artichokes with additional parsley and lemon wedges for squeezing if desired.

Chef's Note: Steamed, whole artichokes are a fun, unusual and hearty appetizer or side dish. Perfect for a special occasion. The Instant Pot cuts the cooking time from over an hour to just 18 minutes.

For more recipes visit heb.com/instantpot