Making artichokes in the Instant Pot has been effortless and fast! There’s nothing fancy to this recipe, but that’s what I love best. The simple recipes with fresh, minimal ingredients, usually are the best ones. This isn’t a complicated or lavish stuffed artichoke. It is a simple, steamed one that you can just sit back to enjoy the flavors and comfort from each leaf, and finally making your way to its heart. 

Don’t have an Instant Pot? Looks like it’s time to purchase one, click this link below to get yours! This is the same one I have and use at home.

How to Prep the Artichokes

1. Start by cutting most of its stem off and discard.

2. Using a sharp knife, cut about 2 inches off the top of the artichoke, discards those leaves.

3. Use scissors to trim the tip off each leaf.

4. Use a lemon wedge to rub all over the entire artichoke.

Ingredients:

• 2 artichokes, trimmed and prepped

• 1 lemon, sliced into wedges

• 1 cup water

• 4 cloves of garlic, smashed

Optional Dipping Sauce:

• ½ lemon, juiced

• ½ cup plain Greek yogurt

• 2 cloves of garlic, minced

• ½  teaspoon salt

• ½  teaspoon dried thyme

Instructions:

1. Pour 1 cup of water into the Instant Pot. Then place trivet at the bottom of the pot.

2. Place both prepared artichokes, stem side up, on the trivet.

3. Throw in 4 lemon wedges, then smashed garlic cloves.

4. Place the lid on the Instant Pot, lock into place, turn valve to sealing position.

5. Cook on high pressure for 20 minutes, natural release for 10 minutes. Quick release then use tongs to carefully remove each artichoke to a serving dish.

How to Eat the Artichokes

1. Spread the petals open, then pulling one leaf at a time to eat. To eat the leaf, hold the top of it so the inside part of the leaf in facing down then scrape the meat off the leaf as you pull it out of your mouth. You aren’t actually biting into the leave, just scraping the tender flesh.

2. Continue until the leaves are all off and you reach the really soft center with delicate petals. Slice them off, you will notice a “hairy” inside. This is the choke, do not even try to eat this! Use a spoon to scrape out all of the choke. Once all the hairy parts are out and the delicate leaves surrounding are removed, you are left with a cleaned and trimmed artichoke heart. The most tender and delicious part!

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