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Artichokes with Herbs

2 lg artichokes (or 4 medium)
1 sm carrot
1 sm onion
1 tablespoon olive oil
2 tablespoons parsley, chopped
1/2 teaspoon basil leaves, dried
1/2 teaspoon oregano
1/2 teaspoon dill weed
1 garlic clove
salt
1 cup wine, dry white
pepper to taste

With scissors or sharp knife, cut 1 1/2 inches off top of each
artichoke; cut off stems. Pull leaves open at top; remove center
leaves and scrape out choke with spoon. In blender or food processor,
combine carrot, onion, parsley, dried herbs, garlic and salt and
black pepper to taste; process until finely chopped. Stuff herb
mixture between leaves of artichokes.

Place cooking rack, wine and 1/2 cup water (check owner's manual
for required amount of water) in 4- or 6-qt pressure cooker. Place
artichokes on rack; close cover securely. Place pressure regulator
on vent pipe. Cook 20 minutes at 15 pounds pressure, with pressure
regulator rocking slowly. Cool cooker at once. Remove artichokes
and rack; keep warm.

Boil liquid left in open pressure cooker about 5 minutes or until
reduced to 1/4 cup; stir in red pepper. To serve, spoon cookng
liquid over artichokes.

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