Turkey Free Instant Pot Steamed Artichokes
Steamed artichokes are one of those dishes that feel almost ceremonial — you pull each leaf, drag it through something delicious, and suddenly dinner has become an experience. The Instant Pot makes the whole process remarkably hands-off, cutting down the usual stovetop steaming time while still delivering leaves that are perfectly tender and easy to pull. The cooking liquid gets a boost from smashed garlic, a bay leaf, and fresh lemon, so the artichokes are subtly fragrant before they even hit the dipping sauce. That sauce is where things really shine: melted butter, minced garlic, a squeeze of lemon juice, and a little fresh parsley come together in just a few minutes on the stovetop. It's rich without being heavy, and it clings to each leaf in exactly the right way. This is naturally a meat-free dish built entirely around fresh produce and simple pantry staples, so there's nothing to swap out or worry about — just clean, straightforward ingredients doing their job beautifully. Whether you're serving these as a starter or making them the whole point of the meal, they're the kind of recipe that makes people feel like you really know what you're doing in the kitchen.
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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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