Pescatarian Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot completely changes the game — what used to require a big pot of boiling water and careful timing becomes a nearly hands-off process that delivers perfectly tender results every time. The fragrant steaming liquid of lemon, smashed garlic, and bay leaf infuses the artichokes from the inside out, so every leaf you pull carries a subtle brightness before it even hits the dipping sauce. And that dipping sauce — a warm, garlicky lemon butter finished with fresh parsley — is genuinely the kind of thing you'll want to pour over everything else on the table. Eating artichokes is already one of the more interactive, satisfying experiences at the dinner table, and this preparation leans right into that with a result that feels special without demanding much effort. Since the whole dish is built around fresh vegetables, aromatics, and simple dairy, it fits naturally into a pescatarian lifestyle without any substitutions or workarounds needed. The doneness test built into the instructions — pulling a leaf and scraping the flesh with your teeth — is a nice reminder that cooking artichokes is as much about feel as it is about the clock. Whether you serve these as a starter or a light main alongside some crusty bread, they're the kind of dish that slows everyone down and makes the meal feel like an occasion.
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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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