Instant Pot Artichokes
Love steamed artichokes? This method for Instant Pot artichokes is the easiest way to achieve perfectly tender leaves and a buttery-soft heart every time. They cook in about 12 minutes, making this the fastest, hands-off way to prepare fresh artichokes. Pair them with a simple lemon garlic aioli for an effortless spring appetizer or side dish.
If you’ve ever wondered how to cook artichokes, this simple method delivers perfectly tender results every time.
My mom used to steam artichokes when I was growing up, and I have fond memories of pulling off the perfectly cooked artichoke leaves, dipping them into a creamy sauce, and scraping off the tender flesh. Of course, it was all about getting to that buttery artichoke heart, because that was my favorite part. 🙂
Prepping and cooking artichokes can be intimidating, and if you feel that way, my post how to prep an artichoke step-by-step and this recipe for Instant Pot Artichokes will change that.
The Instant Pot makes the process incredibly quick and easy. Simply prep the artichokes (there’s no need to remove the fuzzy choke until they’re cooked), then place them in the Instant Pot with some water, lemon slices, garlic and a bay leaf.
Typically, steamed artichokes take 35-45 minutes to cook on the stove top depending on their size, but they cook up in about 12 minutes in the Instant Pot. It does take the Instant Pot 10 minutes to come to pressure, but 22 minutes is still a fraction of the time of the stove top method.
Don’t have an Instant Pot? I’ve also included instructions for steamed artichokes on the stove top as well.
Artichokes are in peak season during spring, making them a great choice for fresh, seasonal cooking. If you’re looking for more ideas, check out my March seasonal produce guide for inspiration.
Why you’ll love this recipe
- Foolproof – the Instant Pot cooks artichokes perfectly every time.
- Fast – ready in a fraction of the time compared to stovetop.
- Minimal prep – no need to remove the choke before cooking.
- Healthy and seasonal – naturally gluten-free and full of fiber.
- Perfect for entertaining – served with dipping sauce, they feel special but are easy to make.
Recipe ingredients
- Artichokes. Choose firm, heavy artichokes with tightly packed leaves.
- Lemon. Prevents browning and adds subtle flavor.
- Garlic. Lightly infuses the artichokes as they cook.
- Bay leaf. Adds mild herbaceous flavor.
Lemon garlic aioli (optional)
- Mayonnaise. The creamy base of the aioli. Sub with plain Greek yogurt or sour cream as desired.
- Garlic. Use fresh minced garlic for the best flavor, or add 1/2 – 1 teaspoon garlic powder.
- Lemon juice + zest. Adds bright flavor that balances the richness of the mayo.
See the recipe card below for the full list of ingredients and quantities.
How to cook artichokes
Cooking whole artichokes is incredibly easy. Once the artichokes are prepped, they can be steamed in the Instant Pot or on the stove top. Artichokes are steamed whole, and the choke is removed after cooking. You can find instructions for both methods below!
Pro tip: Prep the artichokes following the step by step instructions in my how to prep an artichoke guide. There is no need to remove the fuzzy choke as they’re much easier to remove after cooking.
See the recipe card below for full instructions.
Prep the artichokes
Cook the artichokes in the Instant Pot
How to steam artichokes on the stove top
If you don’t have an Instant Pot, this stovetop method works beautifully.
- Fill a large pot with 1–2 inches of water
- Add lemon slices and garlic (optional)
- Insert a steamer basket
- Place artichokes stem-side down
- Cover and simmer for 25-45 minutes depending on size.
- When the leaves pull out easily and a knife slides easily into the heart, they’re done.
Tips for success
Want more ideas? I share more easy artichoke recipes and cooking methods in this guide.
- Choose artichokes that feel heavy for their size.
- Don’t skip the lemon or lemon water — it prevents browning.
- Allow artichokes to cool slightly before removing the choke.
- Artichokes are best prepped right before cooking to prevent browning.
How to eat an artichoke
- Pull off a leaf.
- Dip into aioli or melted butter (or your favorite artichoke dipping sauce).
- Scrape the tender flesh with your teeth.
- Repeat until you reach the center.
- Remove the choke as needed and enjoy the heart.
Recipe FAQs
No, artichokes are cooked whole and the choke is removed after steaming.
They likely need more time. Continue cooking until leaves pull out easily and the heart is tender.
Yes, reheat gently or serve at room temperature.
Serving suggestions
Serve steamed artichokes with:
- Lemon garlic aioli.
- Melted butter with lemon or fresh herbs.
- Lemon vinaigrette or green goddess dressing.
- Air fryer chicken breasts or garlic butter salmon.
More artichoke recipes you’ll love:
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Instant Pot Artichokes (+ Stove Top Method!)
Equipment
Ingredients
- 4 large artichokes see note 1
- 2 lemons divided
- 3 cloves garlic smashed and peeled
- 1 bay leaf
Lemon garlic aioli
- 1/2 cup mayonnaise
- 1 clove garlic minced
- 1 tablespoon lemon zest
- 1/2 tablespoon lemon juice add more to taste
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Prepare the artichokes
- Trim the stems of the artichokes to about 1/2 – 1" from the base so the artichokes sit flat. Cut 1/2 to 1" off the top of the artichoke, then snip off the thorny tips from the leaves. Halve one lemon and use it to rub the artichokes immediately after prepping. Slice the other half and reserve for cooking.
- Fill a bowl with water. Halve one of the lemons and squeeze the juice into the water. Drop the halved lemons into the water. Rub the artichokes with lemon as soon as they're prepped, then place in the lemon water to keep them from oxidizing.
- Fill the Instant Pot with enough water to go up the sides about 2". Place the sliced 1/2 lemon in the water along with garlic and bay leaf. Add the trivet and place the artichokes on the trivet top side up. Secure the lid and cook at High Pressure for 8-12 minutes depending on size. Quick release the pressure and insert a knife into the base of the stem into the heart — if it's tender the artichoke is done.
- Remove the artichokes from Instant Pot, cool slightly, then spread the leaves and remove the fuzzy chokes with a spoon or melon baller.
Stove top steamed artichokes
- Fill a large pot with 1–2 inches of water. Add lemon water, garlic and bay leaf, then insert a steamer basket. Place artichokes stem-side down, then cover and simmer for 25-45 minutes depending on size. When the leaves pull out easily and a knife slides easily into the heart, they’re done. Remove the fuzzy chokes and serve.
Prepare the lemon garlic aioli
- Place the mayonnaise, minced garlic, lemon zest and juice, salt and pepper in a small bowl and whisk well to combine. Serve the artichokes with the aioli and enjoy!
Notes
- Pro tip: Small artichokes will take about 8 minutes to cook in the Instant Pot, while large artichokes will take 12 minutes.
- For best results, do not prep the artichokes until you’re ready to cook them as they will oxidize. See my tips how to prep an artichoke for more information.
- Store artichokes in the refrigerator for 3-5 days.
- Nutrition information includes the aioli. Aioli will keep in the refrigerator for up to 1 week.
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
