Pressure Cooker Artichoke Cream

Preparation:

Preparation: Clean the artichokes by freeing them from the tougher outer leaves and thorns; cut them into wedges and dip them in acidulated water, together with the inner part of the stems. Melt the butter in the pressure cooker and prepare a béchamel with the flour and milk. When it begins to thicken, add the drained artichokes and stock cubes. Close the pot and cook for 15 minutes from the hiss. At the end, pass everything through a vegetable mill (better than the various blenders, because it eliminates the threads of the leaves), add salt and pepper if necessary. Serve piping hot with croutons.