Coconut Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot completely changes the game — what used to take 45 minutes on the stovetop is now a hands-off pressure cook with a fraction of the effort. The steaming liquid gets layered with smashed garlic, a bay leaf, and fresh lemon, so the artichokes absorb real flavor from the inside out rather than just sitting in plain water. Once they're done, you pull back those tender outer leaves and drag them through a warm lemon-garlic butter that comes together in about two minutes flat. That dipping sauce — just butter, fresh lemon juice, minced garlic, and a little parsley — is simple and completely from scratch, so there's no guesswork about what's actually in it. This is the kind of recipe that feels impressive on the table but asks almost nothing of the cook. Whether you're serving it as a starter or a light vegetable main, the whole thing is built from clean, straightforward ingredients with nothing hidden or unnecessary.
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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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