Shellfish Free Instant Pot Steamed Artichokes
Artichokes can feel intimidating, but the Instant Pot takes all the guesswork out of the equation, delivering perfectly tender leaves in a fraction of the time it takes on the stovetop. Each artichoke is prepped with a quick trim, rubbed with fresh lemon to keep everything bright, then steamed over a fragrant bath of garlic, bay leaf, and citrus that subtly perfumes the whole dish. The result is silky, pull-apart leaves with that signature nutty, slightly sweet flavor that makes artichokes so irresistible in the first place. The real showstopper, though, is the warm lemon-garlic butter — just a few minutes on the stovetop transforms simple pantry staples into a glossy, fragrant dipping sauce that makes every leaf worth savoring. This is the kind of hands-on, pull-and-dip eating that turns a simple vegetable into a full experience around the table. Because everything here is built from whole, straightforward ingredients, there are no hidden additives or cross-contact concerns to stress over — just clean, honest produce and real butter. Whether you're serving it as a starter or a light main, this is one of those recipes that feels far more impressive than the effort it actually requires.
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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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