Nightshade Free Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that feel inherently luxurious, and steaming them under pressure transforms a typically slow, fussy process into something genuinely effortless. The Instant Pot locks in moisture and infuses the artichokes with garlic, bay leaf, and bright lemon from the very first minute of cooking, so every leaf pulls away tender and full of flavor. For anyone navigating a nightshade-free lifestyle, this kind of recipe is a genuine gift — no tomatoes, no peppers, no paprika hiding in a sauce, just clean, whole ingredients from start to finish. The lemon-garlic dipping butter is the real showstopper: a quick, fragrant melt of butter, fresh lemon juice, minced garlic, and optional parsley that comes together while the pressure releases. Pulling each leaf through that warm butter and scraping the flesh with your teeth is one of the most satisfying ways to eat a vegetable. It works beautifully as a starter or a light main, and the whole process is far more approachable than it looks.
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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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