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Instant Pot Artichokes

Fresh artichokes might look intimidating, but don’t be shy! With little effort you’ll get to the heart of the delicious vegetable.
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Course: Side Dish
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4
Calories: 168kcal
Author: Megan Porta

Equipment

  • Pressure Cooker

Ingredients

  • 2 cups water
  • 4 cloves garlic quartered
  • 2 bay leaves
  • 2 tbsp lemon juice
  • 1 tsp salt
  • 4 artichokes tops removed, leaves trimmed and all but 1 inch trimmed from stem
  • 4 tbsp butter melted, for dipping

Instructions

MAKE THE ARTICHOKES

  • Place trivet inside Instant Pot and add water, garlic, bay leaves, lemon juice and salt. Add artichokes, cut-sides up.
  • Secure lid and set on high pressure. Press STEAM setting and set timer for 10 minutes. When cook time is up, do a quick release and wait for the float valve to drop.
  • Immediately remove lid and transfer artichokes to a separate bowl using tongs.

EAT THE ARTICHOKES

  • Pull the leaves off of the artichoke starting at the base. Dip the base of the leaf into the melted butter and using your teeth pull the “meat” from each leaf. Discard the remainder of the leaf.
  • Continue doing this until the leaves are very soft and thin. Gently twist and pull the leaves off, revealing the “choke” or fuzz. Scrape out the fuzz using the edge of a spoon, revealing the artichoke heart. Cut into bite-size pieces and dip in melted butter! ENJOY!

Notes

To steam without an Instant Pot: Place all ingredients in a steamer basket. Bring to a boil over medium heat, then reduce to a simmer over medium-low heat. Cover and steam for 30 minutes, or until the leaves are dark green and soft and can be easily removed.

Nutrition

Calories: 168kcal | Carbohydrates: 15g | Protein: 5g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 810mg | Potassium: 486mg | Fiber: 7g | Sugar: 1g | Vitamin A: 371IU | Vitamin C: 19mg | Calcium: 69mg | Iron: 2mg
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