Walnut Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot completely changes the game — what used to take 45 minutes on the stovetop is now a hands-off pressure cook with a fraction of the effort. Each artichoke is steamed over a fragrant bath of lemon, smashed garlic, and bay leaf, so the leaves soak up subtle flavor before they even hit the dipping sauce. And that sauce — melted butter with fresh lemon juice, minced garlic, and a little parsley — is the kind of simple, luxurious finish that makes you want to pull every last leaf slowly and deliberately. Artichokes can feel intimidating to prep, but the instructions here walk you through trimming the tops, snipping the sharp leaf tips, and rubbing the cut surfaces with lemon to keep everything looking fresh. The doneness test is genuinely useful too: a leaf that releases with gentle resistance and yields tender flesh at the base tells you everything you need to know. This is the sort of dish that feels special enough for a dinner party starter but easy enough for a weeknight when you want something a little different. No specialty ingredients, no complicated techniques — just clean, bright flavors that let the artichoke shine.
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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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