Eggless 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-steaming locks in that tender, almost creamy texture at the base of each leaf, and the lemon-garlic water infuses a subtle brightness all the way through. Once they're done, you pull leaves one by one and drag them through a warm butter sauce spiked with fresh lemon juice and minced garlic — it's simple, interactive, and genuinely delicious. The whole recipe is naturally free of eggs at every step, from the steaming liquid to the dipping butter, so there's no substitution gymnastics required. Artichokes can feel intimidating to prep, but the trimming instructions here are clear and straightforward, and the doneness test — just tug a leaf — takes all the guesswork out of timing. This is the kind of dish that looks like you put in serious effort, even though the Instant Pot did most of the work for you.
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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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