Follow this Instant Pot Artichokes recipe for aromatic, tender, and delicious steamed artichokes in just 20 minutes!
As a bonus, they're highly nutritious and a fun way to spice up your usual weeknight meals.
Serve these artichokes alongside our crispy chicken fritta or our sirloin tip steak.
Jump to:
Why you'll love this recipe
Simple to prepare and good for you - Using an instant pot makes it so easy and to enjoy steamed artichokes that are naturally gluten-free, low-carb, keto-friendly, and packed with fiber and nutrients.
Bright and Fresh Flavors - With the flavors of lemon, garlic, and fresh herbs. These aromatics create flavorful steam, and the instant pot makes sure that the flavor is cooked into the artichokes. And if you love refreshing appetizers, check out this recipe for Cucumber Salsa.
Key ingredients
Artichokes - This recipe is for cooking three medium-sized fresh artichokes, which should fit perfectly. I'll explain exactly how to trim them below.
Lemon - Cut the lemon into wedges. Adding fresh lemon juice keeps the leaves from turning brown.
Garlic - This is for a savory flavor. Smash the cloves before tossing them in.
Herbs - Fresh herbs cook add a subtle, earthy flavor. You can use rosemary, thyme, or oregano. Leave the herbs on the stems so that they can be easily removed later.
If you have any questions about the ingredients in this recipe, please leave a comment below and we will get back to you.
Variations
Adjust the Flavors - You can add sliced onions, more garlic, or your favorite herbs and spices to the pot to give your instant pot artichokes a flavor that is perfect for your taste buds!
Pair these artichokes with our baked salmon bites and our chicken paillard with a buttery caper sauce for healthful and nutritious meals.
Step by step instructions
Step 1: Remove the small outer leaves of the fresh artichoke. Using a very sharp knife, cut off all but ¼ inch of the stem.
Step 2: Cut the top third off of the artichoke to expose the inside. You'll remove approximately 1 inch off the top. Rinse well and pat them dry.
Step 3: Then squeeze a lemon wedge on the cut surface of each of them to prevent browning.
Step 4: Add the lemon wedges, water, garlic, salt, and herbs to the inner pot of the Instant Pot, then place the trivet/rack into the pot.
Step 5: Place the artichokes on the trivet, cut-side down. Close and seal the lid and cook on Manual High as directed in the recipe below.
Step 6: When the timer is up, perform a quick release of the steam, remove the lid, and test for doneness by sliding a paring knife into the bottom. If it slides in easily, they are ready to enjoy!
For the complete list of ingredients and instructions, please see the printable recipe card below.
Don't forget dessert. Give our Italian hangover cake a try, it's worth it! For healthier sweets try our keto carrot cake and our avocado chocolate pudding.
Top tips
Trim off any pointy leaves - Sometimes the outer leaves will have long, sharp thorns. Use scissors to cut these off before cooking to avoid injury!
Don't eat the "choke" - The furry/feathery textured part in the center is inedible, and can be a choking hazard due to that texture.
FAQs
You can go the super simple route and use melted butter, ranch dressing, aioli, or olive oil. Our favorite is to mix 2 tablespoons of mayonnaise with a few dashes of balsamic vinegar.
Our sugar free salad dressing also works as a dip. Enjoy!
When choosing which artichoke to buy, the freshest ones have leaves with no brown on the tips and are packed tightly.
Storage directions
If you have leftovers, simply store them in the refrigerator in an airtight container for up to 3 days until you're ready to eat them.
To reheat:
- In the oven, brush the tops with olive oil, then wrap each one separately in foil. Bake at 350°F for 15 minutes.
- In the microwave, reheat at 20-second intervals until heated through. To keep the leaves juicy, spray the artichokes with a bit of water or brush them with oil before microwaving.
Related recipes
LET'S GET SOCIAL, you can follow Four Score Living on Pinterest. You can also leave a comment below if you have any questions.
We hope you love this recipe as much as we did! Please help us out by leaving a quick review and star ★ rating below.
📖 Recipe
Instant Pot Artichokes
Equipment
Ingredients
- 3 medium artichokes
- 1 lemon cut into wedges
- 1 ½ cups water
- 2 cloves garlic smashed
- 1 teaspoon kosher salt
- 1-2 sprigs fresh herbs rosemary, thyme, oregano
Instructions
- Remove the small outer leaves of the artichoke. Using a very sharp knife, cut off all but ¼-inch of the stem.
- Cut the top third (~1 inch) off of the artichoke to expose the inside.
- Rinse the artichokes well and pat them dry, then squeeze a lemon wedge on the cut surface of each of them to prevent them from browning.
- Add the lemon wedges, water, garlic, salt, and herbs to the inner pot of the Instant Pot, then place the trivet/rack into the pot.
- Place the artichokes on the trivet, cut side down. Close and seal the lid and cook on Manual High for approximately 20 minutes. If the artichokes are on the small side, reduce the time to 10 minutes. If they are on the large side, increase the time to 25 minutes.
- Perform a Quick Release of the steam, remove the lid, and test the artichokes for doneness by sliding a paring knife into the bottom. If it slides in easily, they’re ready to enjoy!
- Serve with melted butter, mayonnaise, ranch dressing, or your favorite aioli.
Leave a Question or Comment