Instant Pot Artichokes (+ Stove Top Method!)
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!
Servings: 4 servings
Calories: 288kcal
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
Serving: 1artichoke | Calories: 288kcal | Carbohydrates: 24g | Protein: 6g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 622mg | Potassium: 698mg | Fiber: 11g | Sugar: 3g | Vitamin A: 55IU | Vitamin C: 51mg | Calcium: 96mg | Iron: 3mg