Mold Detox Friendly Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that feel indulgent and special, yet they're completely at home on a clean, mold-conscious plate. These are steamed with fresh lemon, smashed garlic, and a bay leaf — simple, whole ingredients that keep everything bright and free of the fermented, aged, or processed components that can be problematic for people navigating mold sensitivity. The Instant Pot does the heavy lifting here, delivering perfectly tender leaves and a silky heart in a fraction of the time it would take on the stovetop. Every ingredient in the lemon-garlic dipping butter is fresh and straightforward — real butter, fresh lemon juice, minced raw garlic, and a little parsley — so there's nothing hidden to second-guess. Pulling the leaves one by one and dragging them through that warm, citrusy butter is genuinely one of the most satisfying ways to eat a vegetable. It's an elegant dish that feels like a treat, and the fact that it checks every box for a careful elimination approach makes it even better.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!