Nitrate & Nitrite Free Instant Pot Steamed Artichokes
Artichokes are one of those vegetables that feel inherently special — dramatic to look at, deeply satisfying to eat, and surprisingly simple when you have the right method. The Instant Pot transforms what used to be a 45-minute stovetop project into a hands-off cook with a genuinely tender result every time. Garlic, bay leaf, and a squeeze of fresh lemon infuse the steaming liquid, so the artichokes pick up a subtle brightness before they even hit the dipping sauce. That sauce is the real finishing touch: unsalted butter melted low and slow with minced garlic, fresh lemon juice, and a handful of parsley, kept clean and simple with nothing you didn't put in yourself. For anyone navigating processed-meat preservatives or hidden additives in packaged foods, this dish is a natural fit — every single ingredient is whole and unprocessed, straight from the produce aisle and your pantry. Pulling the leaves one by one and dragging them through warm lemon-garlic butter is one of those slow, communal eating rituals that makes a weeknight feel like an occasion. It works equally well as a starter, a light vegetable main, or an impressive side that looks like you put in far more effort than you actually did.
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!