Lactose Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot turns them into a genuinely effortless weeknight treat — tender all the way through, with none of the guesswork of stovetop steaming. The cooking liquid gets layered with smashed garlic, a bay leaf, and fresh lemon, so the artichokes absorb subtle flavor before they even hit the plate. Pulling back each leaf and scraping it through warm butter is one of those simple, hands-on eating experiences that feels far more indulgent than it actually is. The dipping sauce here is made with unsalted butter, fresh lemon juice, minced garlic, and a little parsley — nothing creamy, nothing hidden, just clean and bright. Since butter is naturally free of lactose in the amounts used here, this dish sidesteps the dairy concerns that can come with richer, cream-based sauces without sacrificing any of that satisfying richness. It's an elegant starter or a light main that works beautifully for anyone navigating dairy sensitivity without wanting to feel like they're missing out.
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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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