Ginger Free Instant Pot Steamed Artichokes
Steamed artichokes feel like a special occasion dish, but the Instant Pot makes them genuinely weeknight-friendly — no babysitting a pot of boiling water for an hour. The pressure cooker locks in moisture beautifully, so each leaf pulls away tender and ready to drag through the warm lemon-garlic butter waiting on the side. That dipping sauce is simple but seriously good: unsalted butter, fresh lemon juice, minced garlic, and a little parsley come together in just a minute on the stovetop. Rubbing the cut surfaces with lemon as you trim keeps everything looking fresh and bright, which is a small step that makes a real difference on the plate. For anyone navigating a sensitivity to a common warming spice, this recipe is naturally free of it without any substitutions or workarounds — just clean, straightforward ingredients that let the artichoke shine. Pull a leaf, scrape the flesh with your teeth, and dip generously; it's one of those hands-on eating experiences that makes dinner feel like an event.
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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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