Steamed artichokes feel like a restaurant treat, but the Instant Pot makes them completely approachable at home — tender all the way through, with none of the guesswork of stovetop steaming. The cooking liquid gets a boost from smashed garlic, a bay leaf, and fresh lemon, so the artichokes absorb a subtle brightness before they even hit the dipping sauce. That sauce is the real showstopper: melted butter with minced garlic, a squeeze of lemon juice, and a handful of fresh parsley stirred in at the end for color and freshness. Every single ingredient here is naturally free of grain-based additives, so there are no label-reading headaches or hidden fillers to worry about. Eating artichokes is already a hands-on, leaf-by-leaf experience, and dipping each one into that warm, garlicky butter makes it feel genuinely indulgent. It works equally well as a starter for a dinner party or a slow, satisfying weeknight snack.
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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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