
Artichokes are one of those vegetables that feel genuinely special at the table โ a little theatrical to eat, deeply satisfying, and perfect for sharing. The Instant Pot takes what used to be a long stovetop affair and turns it into a hands-off process, with the garlic, bay leaf, and lemon-infused steam doing all the heavy lifting. Each leaf pulls away tender and ready to drag through the warm lemon-garlic butter, which comes together in just a minute on the stovetop while the pressure releases. For anyone navigating a red meat allergy, this kind of dish is a natural fit โ it's entirely plant-based until that gorgeous finishing butter hits the pan, and every single ingredient here is straightforward and easy to verify. There's no hidden broth, no mystery seasoning blend, just fresh produce, a bay leaf, and real butter. It's the kind of appetizer or light meal that feels indulgent without requiring much effort or second-guessing at the grocery store. Pull a leaf, dip, scrape, repeat โ this one is genuinely hard to stop eating.
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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.
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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