This Instant Pot Artichokes recipe gives you the most tender and delicious artichokes ever! In 20 minutes you can have an impressive appetizer that would be a welcome addition to a family dinner or as a starter for a gathering with friends.
As a bonus, they're highly nutritious and a fun way to spice up your usual weeknight meals.
![View from above of an instant pot, opened, with three cooked artichokes inside.](https://www.fourscoreliving.com/wp-content/uploads/2022/03/Instant-Pot-Artichokes-1.2.jpg)
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Why you'll love this recipe
- Super Simple - If you've avoided cooking artichokes because it seemed complicated, you'll love how simple the instant pot makes it!
- Good for you - You might find yourself wanting to make this recipe often, because artichokes are naturally gluten-free, low-carb, keto-friendly, and packed with fiber and nutrients such as vitamins C and K, potassium, and magnesium.
- 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.
- Great Way to Get Veggies into Your Diet - Instant Pot vegetarian recipes are a great way to enjoy a variety of healthy veggies when you're eating for a healthy lifestyle.
Key ingredients
Artichokes - This recipe is for cooking three medium-sized 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.
Water - The instant pot won't work without water in it, plus that water is what creates the steam.
Garlic - This is for a savory flavor. Smash the cloves before tossing them in.
Salt - A simple sprinkle of kosher salt ensures that your appetizer is perfectly seasoned.
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.
Step by step 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 off of the artichoke to expose the inside. You'll remove approximately 1 inch off the top.
Rinse well and pat them dry. Then squeeze a lemon wedge on the cut surface of each of them to prevent browning. Toss the lemon wedges into the instant pot.
Add 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 as directed in the recipe below.
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, its worth it!
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!
Use a sharp knife - Artichokes can be tough to cut through! A sharp chef's knife or a serrated knife will help you to cut the tops and stem off safely.
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.
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!
Best dips to try
- Melted butter is my favorite.
- Mayonnaise
- Ranch dressing
- Olive oil
- Your favorite aioli
- Mix together, mayonnaise with a a few dashes of balsamic vinegar to make a quick and easy dipping sauce.
Feel free to season your butter or mayo with more of the same herbs, lemon and garlic that you used in the recipe.
Storage directions
If you have leftovers, simply store them in the refrigerator for up to 3-4 days until you're ready to eat them. You can reheat in the oven or the microwave.
- 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.
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📖 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.
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