Seed Oil Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot turns them into a genuinely approachable weeknight treat — tender all the way through, with none of the guesswork of stovetop steaming. The fragrant cooking liquid of lemon, smashed garlic, and bay leaf perfumes every layer as the pressure does its work, so the artichokes arrive at the table already tasting like something special. What makes this recipe a natural fit for anyone avoiding industrial seed oils is its refreshing simplicity: the only fat in the entire dish is real unsalted butter, whisked together with fresh lemon juice, minced garlic, and parsley into a bright, silky dipping sauce. No canola, no soybean oil, no mystery blends — just clean, recognizable ingredients from start to finish. Pulling each leaf through that warm lemon-garlic butter is one of those slow, satisfying rituals that makes the whole table slow down. It works equally well as a starter before a big dinner or as the main event on a lighter evening.
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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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