Artichokes are one of those vegetables that feel indulgent and special without actually being complicated, and the Instant Pot makes the whole process nearly effortless. These are steamed over a fragrant bath of lemon, smashed garlic, and a bay leaf, which infuses every leaf with subtle brightness before you even get to the dipping sauce. The lemon-garlic butter — made with unsalted butter, fresh lemon juice, minced garlic, and a handful of parsley — is simple, clean, and genuinely delicious. For anyone navigating a candida-conscious way of eating, this kind of recipe is a relief: no sugar, no vinegar, no yeast, no processed ingredients hiding in the background. Artichokes themselves are a fantastic choice here because they're rich in fiber and known for supporting digestive health, which aligns perfectly with this approach to eating. Pulling each leaf through that warm, herby butter is one of those slow, satisfying rituals that makes a meal feel like an occasion. It's an elegant appetizer or a light main that proves eating with intention doesn't have to mean eating without pleasure.
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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.
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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