Stuffed Artichoke

• 1 medium artichoke
• 1 lemon
• 1 tsp butter
• 1/4 tsp garlic pepper seasoning
• 1/4 cup shredded mozzarella cheese
• Salt and pepper to taste

1. Trim the artichoke by cutting the stem flush with the base and removing the bottom row of petals. Rinse well.
2. Place the artichoke in the Instant Pot and cook on High Pressure for 25 minutes with a natural release.
3. Once cooked, remove the artichoke and let it cool slightly. While it cools, thinly slice the lemon.
4. When the artichoke is cool enough to handle, layer the lemon slices between the petals. If preferred, you can simply squeeze the lemon juice over the top instead.
5. Add small pats of butter between some of the petals. You can also use a drizzle of oil, cooking spray, or butter spray if preferred.
6. Season with garlic pepper or your favorite seasoning blend. Salt and pepper work great too.
7. Sprinkle shredded mozzarella or grated Parmesan cheese between the petals.
8. Wrap the artichoke in foil and bake at 400°F for 10 minutes. Open the foil and bake for an additional 10 minutes.
9. Serve hot with your favorite dipping sauce.

Enjoy!