Macadamia Free Instant Pot Steamed Artichokes
Steamed artichokes have a reputation for being fussy, but the Instant Pot completely changes the game — tender, perfectly cooked leaves in a fraction of the time it takes on the stovetop. The cooking liquid gets a flavor boost from smashed garlic, a bay leaf, and fresh lemon, so the artichokes are subtly aromatic before they even hit the dipping sauce. Speaking of which, that warm lemon-garlic butter is the real star: just four simple ingredients melted together into something that tastes far more luxurious than the effort involved. Pulling each leaf through the butter and scraping off the tender flesh is one of those slow, satisfying eating experiences that makes a weeknight feel a little special. The whole recipe relies on clean, whole ingredients — fresh citrus, real butter, garlic, herbs — so there's zero guesswork about what's actually in your food. It's an elegant appetizer or a light main that works beautifully for anyone navigating nut-related restrictions, since every component is straightforward and easy to verify. Whether you're new to artichokes or a longtime fan, this pressure-cooker method is the easiest path to getting them right every single time.
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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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