📝 About This Recipe
Unlock the buttery, nutty essence of fresh globe artichokes in a fraction of the time with the magic of pressure cooking. This recipe infuses the heart and leaves with aromatic garlic, bright lemon, and woodsy herbs, ensuring every petal is succulent and tender. Paired with a luxurious silky lemon-butter dipping sauce, it transforms a daunting vegetable into an elegant, interactive appetizer that celebrates the best of Mediterranean-inspired flavors.
🥗 Ingredients
The Artichokes
- 2 large Globe Artichokes (fresh, firm, and heavy for their size)
- 1 Lemon (halved; used to prevent browning)
- 4 Garlic Cloves (smashed and peeled)
- 2 sprigs Fresh Rosemary
- 2 Bay Leaves (dried or fresh)
- 1.5 cups Water (for the bottom of the pot)
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Peppercorns (whole)
Lemon Butter Dipping Sauce
- 1/2 cup Unsalted Butter (melted)
- 1 tablespoon Lemon Juice (freshly squeezed)
- 1/4 teaspoon Garlic Powder
- 1 pinch Smoked Paprika (for a hint of depth)
- 1 tablespoon Fresh Parsley (finely chopped)
- 1 pinch Sea Salt (to taste)
👨🍳 Instructions
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1
Prepare the artichokes by rinsing them under cold running water. Pull off any small, tough leaves near the base or stem.
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2
Using a sharp serrated knife, slice off the top 1 inch of the artichoke to reveal the internal structure. Immediately rub the cut surface with a lemon half to prevent oxidation.
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3
Use kitchen shears to snip off the thorny tips of the remaining outer leaves. This makes the artichoke much safer and more pleasant to handle while eating.
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4
Trim the stem to about 1/2 inch, or leave it longer if you prefer, but peel the tough outer skin of the stem with a vegetable peeler to reach the tender pale green flesh inside.
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5
Pour 1.5 cups of water into the Instant Pot inner pot. Add the smashed garlic cloves, rosemary sprigs, bay leaves, salt, peppercorns, and the remaining lemon halves into the water.
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6
Place the stainless steel steamer basket inside the Instant Pot. Set the prepared artichokes in the basket, stem-side up or on their sides, ensuring they aren't crowded.
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7
Secure the lid and set the steam vent to the 'Sealing' position.
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8
Select 'Manual' or 'Pressure Cook' on High Pressure. Set the timer for 10 minutes for medium artichokes or 15 minutes for very large, jumbo artichokes.
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9
While the artichokes cook, prepare the dipping sauce by whisking together the melted butter, lemon juice, garlic powder, smoked paprika, and parsley in a small bowl.
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10
Once the cooking cycle is complete, perform a 'Quick Release' of the pressure by carefully moving the vent to the 'Venting' position.
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11
Open the lid and test for doneness by pulling an outer leaf; it should come away easily. A knife should slide into the base/heart like softened butter.
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12
Carefully remove the artichokes with tongs. Let them drain upside down on a paper towel for 2 minutes to remove excess water trapped in the leaves.
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13
Serve the artichokes warm on a platter with the lemon butter sauce on the side for dipping.
💡 Chef's Tips
Choose artichokes that feel heavy for their size and have tightly closed leaves; squeaky leaves when squeezed are a sign of freshness. Always rub cut edges immediately with lemon to prevent the artichoke from turning an unappetizing brown. If your artichokes are exceptionally large, increase the pressure cook time by 2-3 minutes to ensure the heart is fully tender. For a healthier alternative to butter, serve with a Greek yogurt-based dip mixed with lemon, dill, and minced garlic. Don't discard the stems! If peeled well, they taste exactly like the artichoke heart and are a chef's favorite snack.
🍽️ Serving Suggestions
Pair with a crisp, chilled Sauvignon Blanc or a dry Vermentino to complement the artichoke's unique sweetness. Serve as a starter for a grilled ribeye steak or roasted chicken dinner. Provide an empty 'discard bowl' for guests to place the scraped leaves as they eat. Accompany with a side of crusty sourdough bread to soak up any leftover garlic-lemon butter. Add a small dish of Garlic Aioli alongside the butter for two different dipping experiences.