Citric Acid Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot makes them genuinely foolproof — tender all the way through, every single time. The steaming liquid gets layered with smashed garlic, a bay leaf, and a squeeze of fresh lemon, so the artichokes absorb a subtle, savory fragrance as they cook under pressure. Avoiding citric acid as an additive can be tricky with store-bought prepared vegetables, where it often sneaks in as a preservative, but starting from whole fresh artichokes means you control every single thing that goes into the pot. The dipping butter is where things really shine — slow-melted with minced garlic, a little fresh parsley, and a splash of real lemon juice, it's rich and bright without relying on any packaged shortcuts. Pulling each leaf through that warm, garlicky butter is genuinely one of the more satisfying eating experiences you can have at a dinner table. The doneness test built into the instructions — tugging a leaf and tasting the base — makes this approachable even if you've never cooked an artichoke before. It's an elegant, naturally simple dish that happens to work beautifully for anyone keeping a close eye on food additives.
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!