iamchum/robs.kitchen_recipe_dataset huggingface dataset:
Salmon with Soy-Honey and Wasabi Sauces

Ingredients:
1/2 cupmirin (Japanese sweet rice wine)
2 tablespoons soy sauce
1/4 cup rice vinegar (not seasoned)
1 tablespoon finely grated peeled fresh ginger
4 (6-ounce) pieces salmon fillet
2 tablespoons soy sauce
1/4 cup honey
1 tablespoon fresh lime juice
2 teaspoons wasabi powder
1 tablespoon water
Accompaniment: lime wedges

Instructions:
Stir together mirin, soy sauce, vinegar, and ginger in a shallow dish. Add fish, skin sides up, and marinate, covered, at room temperature 10 minutes.
Preheat broiler.
Boil soy sauce, honey, and lime juice in a small saucepan, stirring frequently, until thickened, about 4 minutes.
Stir together wasabi powder and water in a small bowl.
Broil fish, skin sides down, on oiled rack of a broiler pan 5 to 7 inches from heat until fish is just cooked through, about 6 minutes.
Serve salmon drizzled with sauces.
Veal Cutlets with Arugula and Tomato Salad

Ingredients:
3 cups fine fresh bread crumbs (from 6 slices firm white sandwich bread)
6 tablespoons olive oil
3 tablespoons fresh lemon juice
1 teaspoon black pepper
1 teaspoon salt
2 medium tomatoes (1/8 lb total), cut into 1/2-inch-thick wedges
1 small red onion, halved lengthwise, then thinly sliced crosswise (1/2 cup)
4 veal cutlets (1 1/4 lb total)
2 oz finely grated Parmigiano-Reggiano (1 cup)
2 large eggs
6 tablespoons vegetable oil
10 oz arugula (5 cups), leaves torn if large
1 cup loosely packed fresh basil leaves
torn into bite-size pieces

Instructions:
Put oven rack in middle position and preheat oven to 350°F.
Spread bread crumbs in a shallow baking pan and toast 8 to 10 minutes. Reduce oven temperature to 200°F.
Whisk together oil, juice, pepper, and 1/2 teaspoon salt in a large bowl until combined, then stir in tomatoes and onion.
Gently pound cutlets to 1/8-inch thickness between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin. Sprinkle veal all over with remaining 1/2 teaspoon salt and season with pepper.
Stir together bread crumbs and cheese in a large shallow bowl. Lightly beat eggs in another large shallow bowl. Dip veal, 1 piece at a time, in egg, letting excess drip off, then dredge in bread crumbs, coating completely, and arrange in 1 layer on a sheet of wax paper.
Heat 3 tablespoons vegetable oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then fry 2 cutlets, turning over once, until golden brown and just cooked through, about 6 minutes total. Transfer to paper towels to drain briefly, then transfer to baking pan and keep warm in oven. Add remaining 3 tablespoons oil to skillet and fry remaining cutlets.
Add arugula and basil to tomato mixture and toss, then season with salt and pepper. 3Serve veal topped with salad.
Creamy Corn with Chives

Ingredients:
4 ears corn, shucked
1 teaspoon kosher salt
3/4 teaspoon cornstarch
Pinch of sugar (optional)
1/4 cup finely chopped onion
2 tablespoons unsalted butter
1/3 cup water
2 tablespoons minced fresh chives

Instructions:
Working over a shallow bowl, cut off corn kernels, then scrape each cob with a knife to extract juice. Discard cobs.
Purée 2 cups kernels, reserving remainder, and all of juice in a food processor 2 minutes, scraping down sides. Force through a fine sieve into a bowl and discard solids. Stir in salt, cornstarch, and sugar.
Cook onion in butter in a saucepan over moderately low heat, stirring frequently, until softened. Add reserved kernels and water and simmer briskly, covered, stirring occasionally, until corn is crisp-tender, 4 to 5 minutes.
Stir corn purée again, then stir into kernels. Bring to a boil, stirring, and simmer, stirring, until thickened, about 2 minutes. (If desired, thin with water.) Season with pepper and stir in chives.
Blackberry Semifreddi with Walnut Meringue

Ingredients:
1 large egg white at room temperature for 30 minutes
1/4 cup sugar
1/2 cup walnuts (1 1/2 ounces), toasted and finely chopped
1 pound fresh blackberries (3 1/2 cups)
1/3 cup plus 2 tablespoons sugar
3 teaspoons fresh lemon juice
2 large eggs
1 cup chilled heavy cream
Garnish: fresh blackberries
parchment paper; 10 (5- to 6-ounce) stainless-steel or nonstick metal baba au rhum molds* or ramekins; an instant-read thermometer

Instructions:
Preheat oven to 200°F.
Beat egg white with a pinch of salt in a small deep bowl with an electric mixer at medium speed until it holds soft peaks. Beat in sugar 1 tablespoon at a time and continue to beat until meringue holds stiff glossy peaks, 3 to 5 minutes. Fold walnuts into meringue, then spread into a 9- by 6-inch rectangle (1/4 inch thick) on a parchment-lined baking sheet.
Bake meringue in middle of oven until crisp, about 1 hour. Slide meringue (on parchment) onto a rack and cool completely. Peel off paper and break meringue into 1/2-inch pieces.
Line bottom of molds with rounds of wax paper or parchment. Cut 10 (10-inch-long) strips of wax paper or parchment (wide enough to cover sides of molds) and arrange, ends overlapping, around insides of molds. Put lined molds in a baking pan (for transferring to freezer).
Purée blackberries in a food processor, then force through a fine-mesh sieve into a bowl, discarding seeds. Divide purée evenly between 2 bowls. Stir 2 tablespoons sugar and 1 teaspoon lemon juice into 1 bowl (for sauce) and chill, covered. Stir remaining 2 teaspoons lemon juice into other bowl (for semifreddo).
Beat eggs with a pinch of salt and remaining 1/3 cup sugar in a metal bowl with a handheld mixer at medium-high speed until doubled in volume, about 5 minutes. Set bowl over a saucepan with 1 inch of simmering water and beat until mixture registers 160°F on thermometer, 6 to 8 minutes. Remove bowl from heat and chill mixture until cool, about 10 minutes. Fold in blackberry purée (reserved for semifreddo) gently but thoroughly.
Beat cream with cleaned beaters until it just holds stiff peaks and fold gently into blackberry mixture, then fold in walnut meringue pieces. Spoon into molds, smoothing tops if necessary, and cover with plastic wrap. Freeze semifreddi until firm, at least 2 hours.
To serve, dip each mold in a bowl of hot water 3 seconds, then wipe dry and invert onto chilled dessert plates, using paper to help pull each semifreddo from mold. Remove paper and let desserts stand at room temperature 10 minutes to soften. Serve with blackberry sauce.
*Available at some cookware shops and Bridge Kitchenware (800-274-3435 or 212-838-1901).
Sangria Jell-O Salad

Ingredients:
1 6-ounce package raspberry-flavored Jell-O
1 3/4 cups fruity red wine
1 cup chilled orange juice
1/4 cup fresh lemon juice
3 large oranges
1 cup green seedless grapes, halved lengthwise (about 7 ounces)
1 cup sliced hulled strawberries
Additional grapes and strawberries
Orange slices

Instructions:
Lightly oil 6-cup ring mold. Place raspberry Jell-O in large bowl. Bring wine to simmer in small saucepan. Add wine to Jell-O and stir until Jell-O is dissolved, about 2 minutes. Stir in orange juice and lemon juice. Place bowl in larger bowl filled with ice and water. Cool until Jell-O begins to set slightly, stirring occasionally, about 20 minutes.
Meanwhile, grate 1 tablespoon peel from oranges. Cut remaining peel and white pith from oranges; discard. Cut between membranes; release segments.
Add orange segments and peel, 1 cup grapes and 1 cup strawberries to Jell-O; stir to blend well. Pour mixture into mold. Chill at least 6 hours or overnight.
Run knife around mold sides to loosen Jell-O. Place mold in bowl filled with enough hot water to come halfway up sides of mold for 30 seconds. Place platter atop mold; invert Jell-O onto platter. Garnish with additional fruit.
Red-Wine Vinaigrette

Ingredients:
1/4 cup red-wine vinegar, 1 tablespoon Dijon mustard, 1 teaspoon sugar, Salt and black pepper, to taste, N/A black pepper, 1/2 cup extra-virgin olive oil

Instructions:
Whisk the vinegar, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until thickened.
Chicken Liver Pâté with Figs and Walnuts

Ingredients:
Nonstick vegetable oil spray
1 pound chicken livers, trimmed
1 cup canned low-salt chicken broth
1 small onion, thinly sliced
cup (2 sticks) unsalted butter, room temperature
1 tablespoon Cognac
1 1/4 teaspoons salt
1 cup dry red wine
3/4 cup dried black Mission figs
1/2 cup chopped toasted walnuts
Fresh chives (for garnish)
Red leaf lettuce (for garnish)
1 French-bread baguette
sliced
toasted

Instructions:
Spray 3-cup soufflé dish or terrine with vegetable oil spray. Line dish with plastic wrap; spray plastic. Combine chicken livers, broth and onion in medium saucepan. Bring to boil. Cover and simmer until livers are cooked through, stirring occasionally, about 12 minutes. Drain cooking liquid; transfer chicken livers and onion to processor. Add butter, Cognac and salt to processor. Puree until smooth. Transfer to prepared dish. Cover and refrigerate until firm, at least 4 hours.
Bring wine to simmer in small saucepan. Remove from heat. Add figs. Let stand until figs soften, about 15 minutes. Drain wine. Quarter figs. (Pâté and figs can be prepared 1 day ahead. Keep pâté refrigerated. Transfer figs to small bowl; cover and refrigerate.)
Unmold pâté onto platter. Press walnuts onto sides of pâté. Garnish top with chives and some figs. Arrange lettuce on platter with pâté. Place remaining figs atop lettuce. Serve with toasts.
Bluewater Bread Pudding with Caramel Sauce

Ingredients:
1 pound dark brown sugar, 2 cups whipping cream, 1 cup light corn syrup, 1/2 cup dark rum, 2 1/2 cups whole milk, 1 cup whipping cream, 1 cup sugar, 4 large eggs, 4 large egg yolks, 1 tablespoon vanilla extract, 1/4 teaspoon ground nutmeg, 1/8 teaspoon salt, 12 slices good-quality white bread, crusts trimmed, 3 tablespoons unsalted butter, room temperature, 1/2 cup dried currants

Instructions:
Whisk all ingredients in heavy large saucepan to blend. Whisk over medium-high heat until beginning to boil. Reduce heat to medium-low. Simmer until sauce is thick enough to coat spoon, whisking occasionally, about 25 minutes. (Can be made 3 days ahead. Cool. Cover and refrigerate. Rewarm over low heat before serving.)
Preheat oven to 350°F. Butter 11x7-inch glass baking dish. Combine milk, cream, sugar, eggs, egg yolks, vanilla, nutmeg, and salt in large bowl; whisk to blend well. Spread 1 side of each bread slice with butter. Arrange 6 slices, buttered side up, in single layer in prepared dish, trimming to fit. Sprinkle with currants. Top with remaining bread slices, buttered side up. Pour custard through sieve over bread in dish. Let stand 15 minutes, occasionally pressing bread into custard.
Place pudding in dish in 13x9x2-inch metal baking pan. Pour enough hot water into pan to come halfway up sides of pudding dish. Place in oven. Bake pudding until set in center and golden on top, about 45 minutes. Remove pudding from water bath. Serve warm or at room temperature with warm caramel sauce.
Lemon Pudding Cake

Ingredients:
2 large lemons, 1/4 cup all-purpose flour, Rounded 1/4 teaspoon salt, 3/4 cup plus 2 tablespoons sugar, 3 large eggs, separated, 1 1/3 cups whole milk

Instructions:
Preheat oven to 350°F.
Finely grate 1 tablespoon zest from lemons, then squeeze 1/4 cup plus 2 tablespoons juice.
Whisk together flour, salt, and 1/2 cup plus 2 tablespoons sugar in a large bowl. Whisk together yolks, milk, zest, and juice in a small bowl and add to flour mixture, whisking until just combined.
Beat whites in another large bowl with an electric mixer until they hold soft peaks. Beat in remaining 1/4 cup sugar, a little at a time, and continue to beat until whites hold stiff, glossy peaks. Whisk about one fourth of whites into batter to lighten, then fold in remaining whites gently but thoroughly (batter will be thin).
Pour into a buttered 1 1/2-quart ceramic gratin or other shallow baking dish and bake in a hot water bath (see Tips, page 156) until puffed and golden, 45 to 50 minutes.
Transfer to a rack. Serve warm or at room temperature.
Porterhouse Steaks with Arugula and Parmesan Cheese

Ingredients:
3 2- to 21/2-inch-thick porterhouse steaks (each about 3 pounds)
Olive oil
5 ounces arugula (about 5 cups packed)
1 cup Parmesan cheese shavings

Instructions:
Prepare barbecue (medium-high heat). Rub steaks with oil and sprinkle lightly with salt and pepper. Grill until steaks are brown and crusty and thermometer inserted into thickest part registers 120°F to 125°F for medium-rare, turning every five minutes, about 25 minutes total. Using tongs, transfer steaks to cutting board; let steaks rest for 10 minutes.
Coarsely chop enough arugula to measure 2 cups and set aside. Arrange remaining arugula on platter and sprinkle with oil, salt, and pepper. Cut meat away from bones. Slice meat thinly and arrange atop arugula. Sprinkle reserved chopped arugula and cheese shavings over steak.
Black Bean Soup with Chipotle Chiles

Ingredients:
1 tablespoon olive oil, 2 medium-size red onions, chopped, 1 medium-size red bell pepper, chopped, 1 medium-size green bell pepper, chopped, 4 garlic cloves, minced, 4 teaspoons ground cumin, 1 16-ounce package dried black beans, 1 tablespoon chopped canned chipotle chiles*, 7 cups hot water, 2 tablespoons fresh lime juice, 2 teaspoons coarse kosher salt, 1/4 teaspoon ground black pepper, 1 cup plain nonfat yogurt, 1/2 cup chopped seeded plum tomatoes, 1/4 cup chopped fresh cilantro

Instructions:
Heat olive oil in large nonstick skillet over medium-high heat. Add onions and both bell peppers and sauté until beginning to brown, about 8 minutes. Add garlic and cumin; stir 1 minute. Transfer mixture to 6-quart slow cooker. Add beans and chipotles, then 7 cups hot water. Cover and cook on high until beans are very tender, about 6 hours. Transfer 2 cups bean mixture to blender; puree until smooth. Return puree to remaining soup in slow cooker. Stir in lime juice, salt, and pepper.
Ladle soup into bowls. Spoon dollop of yogurt into each bowl. Sprinkle with tomatoes and cilantro and serve.
*Chipotle chiles canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets and many supermarkets.
Frisée and Endive Salad with Warm Brussels Sprouts and Toasted Pecans

Ingredients:
3 tablespoons white-wine vinegar
2 tablespoons water
1 tablespoon Dijon mustard
1/4 cup minced shallot
1/2 teaspoon salt
1/4 teaspoon black pepper
6 tablespoons olive oil
1/2 stick (1/4 cup) unsalted butter, cut into pieces
1 lb Brussels sprouts (preferably small), trimmed and halved lengthwise (quartered if large)
1/2 cup pecan halves, halved lengthwise
1 teaspoon salt
6 oz frisée, trimmed and torn into bite-size pieces (4 cups)
3 Belgian endives (1 lb)
cut crosswise into 1/2-inch slices

Instructions:
Whisk together vinegar, water, mustard, shallot, salt, and pepper in a small bowl, then add oil in a slow stream, whisking.
Preheat oven to 400°F.
Melt butter in a large shallow baking pan (1 inch deep) in lower third of oven, about 3 minutes. Toss sprouts in pan with butter, pecans, and salt. Arrange sprouts, cut sides down, in 1 layer and roast in lower third of oven until undersides of sprouts are golden and nuts are fragrant, 12 to 15 minutes.
Whisk vinaigrette, then transfer warm sprouts and nuts to a large bowl and toss with frisée, endive, and enough vinaigrette to coat. Serve immediately.
Cold Avocado Soup

Ingredients:
4 medium avocados, pitted, quartered, peeled, 2 14 1/2-ounce cans low-salt chicken broth, 2/3 cup whole milk, 2 shallots, chopped, 2 tablespoons dry Sherry, 1/2 teaspoon hot pepper sauce, Sour cream Chopped fresh chives

Instructions:
Working in batches, blend avocados, chicken broth, 2/3 cup milk, chopped shallots, 2 tablespoons Sherry and 1/2 teaspoon hot pepper sauce in blender until mixture is smooth. Season soup to taste with salt and pepper. Cover and refrigerate until cold. (Can be made 6 hours ahead. Keep refrigerated.) Ladle soup into bowls. Spoon dollop of sour cream atop soup. Garnish with chives and serve.
Dill Sauce

Ingredients:
2/3 cup mayonnaise
2/3 cup sour cream
2 tablespoons green onion, finely chopped
2 tablespoons parsley, finely chopped
1 tablespoon dill, finely chopped (or 1 teaspoon dried)
salt and pepper to taste
N/A pepper

Instructions:
Mix mayonnaise with sour cream. Add green onion, parsley, dill and salt and pepper.
Hazelnut-Butter Cookies with Mini Chocolate Chips

Ingredients:
1 1/2 cups all purpose flour
3/4 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1 cup creamy unsalted hazelnut butter
1/2 cup sugar
1/2 cup (packed) golden brown sugar
1 large egg
1 teaspoon vanilla extract
1 12-ounce package semisweet mini chocolate chips (2 cups)

Instructions:
Sift first 4 ingredients into medium bowl. Using electric mixer, beat butter, hazelnut butter, and both sugars in large bowl until light and fluffy. Beat in egg and vanilla. Beat in flour mixture. Stir in chocolate chips. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. Keep refrigerated. Soften dough slightly at room temperature before shaping.)
Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Using 1 level tablespoon for each cookie, roll dough between palms of hands into 1-inch balls. Arrange 1 inch apart on prepared sheets. Bake 1 sheet at a time until cookies are golden brown, about 12 minutes. Let cool on sheets on racks 5 minutes. Transfer cookies to racks and cool. (Can be made 5 days ahead. Store airtight between sheets of waxed paper at room temperature.)
Chocolate Mint Cookies

Ingredients:
2 1/2 cups semisweet chocolate chips, 6 tablespoons all purpose flour, 1/2 teaspoon baking powder, 3/4 cup sugar, 2 large eggs, 2 tablespoons dark corn syrup, 1/2 teaspoon peppermint extract

Instructions:
Preheat oven to 350°F. Line 3 large baking sheets with foil; butter foil. Place 1 1/4 cups chocolate chips in medium glass bowl. Microwave on medium-high until melted, stirring every 30 seconds, about 2 minutes. Cool 15 minutes.
Mix flour and baking powder in small bowl. Using electric mixer, beat sugar, eggs, corn syrup and extract in medium bowl until thick, about 3 minutes. Gradually beat in melted chocolate, then dry ingredients. Mix in remaining chocolate chips; freeze 10 minutes.
Drop 7 heaping tablespoons batter on each prepared baking sheet, spacing 3 inches apart (cookies will spread). Bake until cookies are cracked on top and softly set, about 15 minutes. Cool cookies on baking sheets 5 minutes. Using metal spatula, transfer cookies to racks and cool completely.
Veal and Tomato Ragoût with Potatoes, Cinnamon, and Cream

Ingredients:
2 pounds 1-inch pieces trimmed boneless veal stew meat
1/4 cup all purpose flour
3 tablespoons butter
1 tablespoon olive oil
2 medium onions, finely chopped
2 celery stalks, finely chopped
1 1/4 cups dry white wine
2 cups tomato sauce
1 cup (or more) water
3 tablespoons chopped fresh parsley
2 cinnamon sticks
1 1/4 pounds white-skinned potatoes, peeled, cut into 1/2-inch pieces
1/2 cup whipping cream

Instructions:
Place veal in medium bowl. Sprinkle flour over; toss to coat. Shake off excess. Sprinkle veal with salt and pepper. Melt butter with oil in heavy large pot over high heat. Working in batches, add veal and sauté until brown on all sides, about 6 minutes per batch. Transfer to bowl. Add onions and celery to pot; sauté until vegetables begin to soften, about 5 minutes. Return veal to pot. Add wine and bring to boil, scraping up browned bits. Boil until liquid is reduced by half, about 3 minutes. Stir in tomato sauce, 1 cup water, parsley, and cinnamon sticks; bring to boil. Reduce heat to low; cover and simmer 1 hour 15 minutes, stirring occasionally.
Stir potatoes and cream into stew; season with salt and pepper. Cover; simmer until veal and potatoes are very tender, stirring often and thinning with more water if necessary, about 1 hour. Discard cinnamon sticks and serve.
White Chicken Chili

Ingredients:
1/2 pound dried navy beans, picked over
1 large onion, chopped
1 stick (1/2 cup) unsalted butter
1/4 cup all-purpose flour
3/4 cup chicken broth
2 cups half-and-half
1 teaspoon Tabasco, or to taste
1 1/2 teaspoons chili powder
1 teaspoon ground cumin
1/2 teaspoon salt, or to taste
1/2 teaspoon white pepper, or to taste
two 4-ounce cans whole mild green chilies, drained and chopped
5 boneless skinless chicken breast halves (about 2 pounds), cooked and cut into 1/2-inch pieces
1 1/2 cups grated Monterey Jack (about 6 ounces)
1/2 cup sour cream
Garnish: fresh coriander sprigs
Accompaniment: tomato salsa

Instructions:
In a large kettle soak beans in cold water to cover by 2 inches overnight. Drain beans in a colander and return to kettle with cold water to cover by 2 inches. Cook beans at a bare simmer until tender, about 1 hour, and drain in colander.
In a skillet cook onion in 2 tablespoons butter over moderate heat until softened.
In a 6- to 8-quart heavy kettle melt remaining 6 tablespoons butter over moderately low heat and whisk in flour. Cook roux, whisking constantly, 3 minutes. Stir in onion and gradually add broth and half-and-half, whisking constantly. Bring mixture to a boil and simmer, stirring occasionally, 5 minutes, or until thickened. Stir in Tabasco, chili powder, cumin, salt, and white pepper. Add beans, chilies, chicken, and Monterey Jack and cook mixture over moderately low heat, stirring, 20 minutes. Stir sour cream into chili.
Garnish chili with coriander and serve with salsa.
Whole Stuffed Artichokes Braised in White Wine

Ingredients:
2 cups fine fresh bread crumbs from an Italian loaf (4 oz)
1/2 cup finely grated Parmigiano-Reggiano (1 1/2 oz)
1 1/2 tablespoons finely chopped garlic
1/4 cup finely chopped fresh flat-leaf parsley
1/4 cup minced sweet soppressata (dried Italian sausage; 1 1/4 oz)
1 teaspoon finely grated fresh lemon zest (optional)
1 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
4 medium artichokes (8 to 9 oz each)
1 lemon, halved
4 thin slices provolone cheese
1 1/2 cups water
1/2 cup dry white wine
1/4 cup olive oil
1/2 cup finely chopped onion
1 1/2 teaspoons finely chopped garlic
1/2 teaspoon salt
1/4 teaspoon black pepper
a melon-ball cutter; a 6- to 8-quart pressure cooker or a wide 4- to 6-quart heavy pot with a tight-fitting lid

Instructions:
Preheat oven to 350°F.
Spread bread crumbs in a shallow baking pan and bake in middle of oven until pale golden, about 10 minutes. Cool crumbs completely, then toss with parmesan, garlic, parsley, soppressata, zest if using, salt, and pepper. Drizzle oil over crumbs and toss to coat evenly.
Cut off artichoke stems and discard. Cut off top 1/2 inch of 1 artichoke with a serrated knife, then cut about 1/2 inch off all remaining leaf tips with kitchen shears. Rub cut leaves with a lemon half.
Separate leaves slightly with your thumbs and pull out purple leaves from center and enough yellow leaves to expose fuzzy choke. Scoop out choke with melon-ball cutter, then squeeze some lemon juice into cavity.
Trim remaining artichokes in same manner.
Spoon about 2 tablespoons stuffing into cavity of each artichoke and, starting with bottom leaves and spreading leaves open as much as possible without breaking, spoon a rounded 1/2 teaspoon stuffing inside each leaf. Top each artichoke with a slice of provolone.
Put water, wine, oil, onion, garlic, salt, and pepper in pressure cooker (without insert) or pot and arrange stuffed artichokes in liquid in 1 layer.
Seal pressure cooker with lid and cook at high pressure, according to manufacturer's instructions, 10 minutes. Put pressure cooker in sink (do not remove lid) and run cold water over lid until pressure goes down completely.
If using a regular pot, simmer artichokes, covered, until leaves are tender, about 50 minutes.
Transfer artichokes with tongs to 4 soup plates and spoon cooking liquid around them.