Xanthan Gum Free Instant Pot Steamed Artichokes
Artichokes have a reputation for being fussy, but the Instant Pot turns them into a genuinely low-effort showstopper. Lemon, smashed garlic, and a bay leaf perfume the steaming liquid, so the leaves soak up subtle brightness before they even hit the plate. The real payoff is that lemon-garlic butter — just melted butter, fresh lemon juice, minced garlic, and a handful of parsley — which comes together in about a minute while the pressure releases naturally. Every ingredient here is whole and straightforward, which means there are zero hidden additives or thickeners to worry about, making this a clean, fuss-free choice for anyone avoiding gums and stabilizers. Pulling the leaves one by one and dragging them through that warm butter is one of those simple pleasures that feels far more indulgent than it has any right to. It works equally well as an elegant starter for a dinner party or a quiet weeknight treat you eat standing over the kitchen counter.
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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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