Legume Free Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that look intimidating but reward you with something genuinely special once you know the technique. The Instant Pot takes all the guesswork out of timing, delivering perfectly tender leaves and a silky heart without hovering over a stovetop pot for 45 minutes. A lemon-and-garlic-scented steam bath infuses the artichokes from the inside out, so every leaf you pull has real flavor before it even touches the dipping sauce. And that dipping sauce — warm butter with fresh lemon juice, minced garlic, and a little parsley — is the kind of thing you'll want to pour over everything. It comes together in about a minute while the pressure releases, so nothing is waiting on anything else. The whole recipe is built around whole vegetables, butter, and aromatics, making it a naturally clean fit for anyone avoiding legumes without any substitutions or workarounds needed. Pull a leaf, scrape it through that butter, and repeat until you reach the heart — which is, honestly, the best part.
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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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