SHRIMP-STUFFED ARTICHOKES

Pressure cooking time: 15 minutes Yields: 4 Servings
Other cooking time: 3 minutes

Ingredients:
   
1 lemon
4 large artichokes, about 12 oz. each
2 large cloves garlic
1/2 teaspoon black pepper, coarsely
cracked
Salt to taste
1/2 cup grated parmesan cheese
2 tablespoons olive oil 8 oz. tiny
frozen salad shrimp, thawed 1/2 cup diced, roasted red pepper, either fresh or from a jar.
1/4 cup fresh bread crumbs
1 1/2 cup water
   
Remove 4 long strips (approx. 2 inches by 1/2 inch ) of lemon zest with a vegetable peeler and set aside. Cut the lemon in half. Trim the stems of the artichoke flush with the bottoms so that they stand upright. Cut off about 1 1/2 inches from the top of each artichoke, then trim the pointed tips from all of the leaves. Spread the leaves open and remove the lighter yellow leaves from the center of the artichoke. When the fuzzy choke at the center of the artichoke is exposed, use a grapefruit spoon or melon baler to scrape away the choke so only the tender artichoke bottom is left. Rub all the cut surfaces of the artichoke with lemon, including the inside.
Mince lemon zest and garlic. Heat oil in the pressure cooker. Add lemon zest and garlic and cook until soft, 2-3 minutes. Squeeze any excess water from the shrimp and add shrimp, red pepper, black pepper and salt to taste, to the pressure cooker. Toss lightly and remove from heat. Transfer to a bowl and add cheese and bread crumbs.
Divide the filling among four artichoke, then wrap each one in aluminum foil so it is completely enclosed. Add 1 1/2 cups water to the pressure cooker and put the trivet in place. Stand the wrapped artichokes on the trivet. Close pressure cooker and bring up to full pressure. Reduce heat to stabilize pressure and
cook for 15 minutes. Release pressure immediately. Unwrap the
artichoke and serve immediately.