Caffeine Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot makes them genuinely approachable — tender all the way through, with none of the guesswork that comes with stovetop steaming. The cooking liquid gets a boost from smashed garlic, a bay leaf, and fresh lemon, so the artichokes absorb a subtle brightness before they even hit the dipping sauce. Speaking of which, that warm lemon-garlic butter is the real showstopper — just a handful of simple ingredients melted together into something that tastes far more luxurious than it has any right to. Pulling each leaf through the butter and scraping the flesh with your teeth is one of those slow, satisfying rituals that makes dinner feel like an event. Everything here is naturally free of stimulants — no tea, no chocolate, no hidden additives — just whole vegetables, butter, lemon, and herbs working together beautifully. It's an elegant starter or a light main that proves you don't need anything complicated to put something genuinely impressive on the table.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!