I have found that looking for healthier alternatives of pasta the easiest way to curb my cravings! . I just search for healthy alternatives of pasta on google!! Especially pesto gnocchi, so after a quick search online I found pesto kabocha gnocchi, had to google again to find out what this was, FYI fancy name for pumpkin.

Apparently homemade kabocha gnocchi is much healthier than regular potato! Took me a while to master, making it but I am a pro now, it literally takes me 25 minutes from getting home to having a delish pesto gnocchi on the table!

Another favorite pasta alternative is black bean spaghetti, its 92% black beans and water, its soooo yummy!

I grill them all (12 in a box from BJ's). I refreeze 6 and the other 6 I use for the week and dip into mild pace salsa. It's an easy make-ahead for the week.

Don't know if you figured out the IP artichoke issue, Rachel, but I just found this:

http://flavorrd.com/2015/02/instant-pot-pressure-steamed-art ichokes/

I just found the(a?) Chili lime spice blend at Trader Joe's... bet it would be great sprinkled on your turkey burgers.

I love artichokes. I am pre surgery... so not sure what the recommendations are post surgery for when to try them.

Cooking them? That requires steam and time.

Prep:

Cut the stalk off to a reasonable short length. I have seen some at the stores with 3 inches of stalk. If they are really fresh (no brown on the stalk or bud petals) then trim to under 1 inch.

Remove any damaged petals. If you want you may remove the little petals from the bottom of the bud.

Optional: Cut the spike points off Option 2: open the bud and remove the inner petals and "Fuzz" which are the immature stamen&pestles. I don't bother with either of these two unless I am going to use the artichoke to hold some thing.

Place into a pot stem down, standing as vertically as possible.

The traditional method (which my mom still uses) is: Add enough water to cover to the bottom of the bud. Cover the pot. She then brings them to a boil. Then turns down the heat to low and lets them boil/steam for between 45 and 50 minutes depending on the size of the artichokes.

Pressure Cooker Method: I do the prep, then add enough water to just touch the bottom of the buds. I then lock them in with the pressure cooker lid, and attach the weight set for 15 pounds. I then bring the pot to a boil, and when the pot is to 15 pounds of pressure and the weight is gently rocking, I turn the heat down so that the weight stays gently rocking. In 15 minutes they will be done! I then take the pot to the sink and run cold water on the outside until depressurized.

Serving:

Place the artichoke on a plate and enjoy the soft parts of the petals by scraping the petals between your front teeth. Pealing away 1 petal at a time. When you get to the soft inner petals, you can just bite off the bottom sections. You do not want to eat the spikes, or the "fuzz".