Almond Free Instant Pot Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but the Instant Pot turns them into one of the most hands-off, impressive things you can put on the table. The pressure-cooking method locks in that tender, slightly nutty flavor while the lemon-and-garlic-infused water perfumes every leaf from the inside out. Once they're done, you pull them apart leaf by leaf and drag each one through a warm, bright lemon-garlic butter that's genuinely hard to stop eating. The whole setup uses nothing but fresh vegetables, aromatics, and real butter — completely free of tree nuts and the sneaky almond-based oils or flours that can turn up in restaurant preparations or pre-made sauces. It's an elegant appetizer or a light meal on its own, and the dipping butter comes together in the few minutes the pressure naturally releases, so nothing feels rushed. If you've never cooked artichokes at home because they seemed intimidating, this is the recipe that will change your mind for good.
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Learn more →Ingredients
4 servings
For the artichokes
- 4 medium artichokes (about 10–12 oz each)
- 1 lemon, halved
- 1 cup water
- 3 garlic cloves, smashed
- 1 bay leaf
- ½ tsp salt
For the dipping butter
- 4 tbsp unsalted butter
- 1 tbsp fresh lemon juice
- 1 garlic clove, finely minced
- ¼ tsp salt
- 1 tbsp fresh parsley, finely chopped (optional)
Instructions
- 1
Trim the artichokes: slice off the top 1 inch of each artichoke with a chef's knife, then use kitchen shears to snip the sharp tips off the remaining outer leaves. Cut the stem flush with the base so each artichoke sits flat. Rub all cut surfaces immediately with the cut side of one lemon half to prevent browning.
- 2
Pour 1 cup water into the Instant Pot insert. Squeeze the remaining lemon half into the water, then drop in the spent lemon half, the smashed garlic cloves, bay leaf, and salt. Place the trivet or steamer basket in the pot and set the artichokes on it stem-side down.
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