Instant Pot Artichokes

Instant Pot artichokes quickly cook up an appetizer with tender meat inside the leaves and heart that’s infused with lemons, garlic, and rosemary.

📝 Ingredients

• 2 quarts water (for soaking)
• 1/4 cup lemon juice
• 2 large artichokes
• 1 cup water (for pressure cooking)
• 2 lemon slices
• 2 garlic cloves (sliced)
• 1 sprig of rosemary

👨‍🍳 Instructions

1. 1Fill a large bowl with 2 quarts of water and lemon juice.
2. 2Prepare artichokes by using a chef’s knife to cut off about ¾ to 1-inch of leaves from the top.
3. 3Hold the base of the artichoke and use kitchen shears to trim the ends of the leaves to remove the sharp thorns.
4. 4Cut the stem off flush with the base of the artichoke bulb.
5. 5Add cut artichokes to the lemon water.
6. 6Add 1 cup of water, lemon slices, garlic slices, and rosemary to a 6-quart Instant Pot.
7. 7Place the steaming rack on top.
8. 8Drain the artichokes by turning them upside down and shaking off the excess water.
9. 9Place the artichokes on top of the steaming rack, top side facing up.
10. 10Make sure that the release valve is in the "Sealing" position.
11. 11Place the lid on the Instant Pot, turn and lock.
12. 12Press "Manual" button on the Instant Pot on high pressure, and then set the timer to 20 minutes using the "+" or "-" buttons.
13. 13It will take about 10 to 15 minutes for the pot to heat and build up pressure. You will see some steam release from the lid, and then the time will start on the display.
14. 14Once the display indicates "On" and begins the countdown at "20", the Instant Pot will beep when the cycle is complete.
15. 15Cover the steam release handle with a towel to avoid splattering. Carefully quick-release the pressure from the pot by sliding the steam release handle to the "Venting" position, releasing all of the steam until the float valve drops down.
16. 16Open the lid and use tongs to remove the artichokes.
17. 17The artichoke is ready when the leaves can be easily emoved and the meat is tender.