Go Back
–+ servings
View from above of an instant pot, opened, with three cooked artichokes inside.

Instant Pot Artichokes

Becky
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.
5 from 1 vote
Print Recipe Pin Recipe
Subscribe to Four Score LivingFor the latest recipes and more!
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizers
Cuisine American
Servings 3 Servings
Calories 81 kcal

Equipment

Instant Pot
Instant Pot

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.

Video

Notes

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 of each artichoke is inedible, and can be a choking hazard due to that texture. You can cook the artichoke whole, but when eating it, discard the choke or eat around it.
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!
Enjoy with Dipping Sauces - Melted butter is my favorite, but you can also use mayonnaise, ranch dressing, Olive oil, or your favorite aioli. Feel free to season your butter or mayo with more of the same herbs that you used to cook the artichokes. Mixing some balsamic vinegar into your mayo is also great.
Storage Tips - 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 artichokes in the oven or the microwave.
In the oven, brush the tops of the artichokes 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.

Nutrition

Serving: 1Calories: 81kcalCarbohydrates: 18gProtein: 5gFat: 1gSodium: 498mgFiber: 8gSugar: 2g
Tried this recipe?Let us know how it was!