The duration required for cooking this thistle-like vegetable using a pressure cooker is a key factor in achieving optimal texture and flavor. Determining the precise timing ensures the artichoke is tender without becoming mushy. Factors influencing this duration include the size of the artichoke and the specific pressure cooker model being used. An example of practical application involves setting a pressure cooker to 12 minutes at high pressure for medium-sized artichokes.
Precise cooking times are important because an overcooked artichoke loses its desirable texture, while an undercooked one remains tough and difficult to eat. Historical cooking methods, which often involved steaming or boiling for extended periods, can be significantly shortened by pressure cooking, preserving nutrients and reducing energy consumption. The benefit of using a shorter cooking time is the retention of a higher level of nutrients and a faster meal preparation.