High Fructose Corn Syrup Free Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that feel almost luxurious to eat, and steaming them under pressure turns a typically slow, fussy process into something genuinely effortless. The Instant Pot locks in moisture beautifully, so every leaf comes out tender and ready to pull apart, with that soft, scrapeable flesh at the base that makes the whole ritual so satisfying. A fragrant steaming liquid of lemon, smashed garlic, and bay leaf perfumes the artichokes from the inside out while they cook, adding depth without a single processed ingredient in sight. The real star of the plate is the finishing sauce — a simple pan of melted butter, minced garlic, fresh lemon juice, and parsley that comes together in just a couple of minutes. Every component here is whole and straightforward, which means there's no need to scan labels or second-guess what's hiding in a bottled dip or pre-seasoned shortcut. For anyone avoiding sweeteners and additives that sneak into packaged sauces and condiments, this kind of from-scratch approach is exactly the move. Pull a leaf, drag it through that warm, garlicky butter, and repeat — it's one of those dishes that slows you down in the best possible way.
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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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