Pistachio 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 boost from smashed garlic, a bay leaf, and fresh lemon, which means the artichokes are already fragrant and flavorful before they even hit the plate. Then there's the dipping butter: melted with minced garlic, brightened with lemon juice, and finished with fresh parsley, it's the kind of simple sauce that makes you want to pull leaf after leaf until you reach the heart. This is a naturally clean, whole-food recipe built entirely from fresh produce, aromatics, and real butter — no processed ingredients, no hidden additives, nothing to second-guess. It's an impressive dish to set out for guests, yet relaxed enough for a weeknight side. If you've never eaten an artichoke this way, the ritual of dipping each leaf into warm, garlicky butter is genuinely one of the more satisfying eating experiences out there.
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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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