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–+ servings
Plated Instant Pot artichokes.

Instant Pot Artichokes

Meg van der Kruik
Perfectly tender California artichokes made in the pressure cooker — no babysitting required. Serve with a squeeze of lemon and your favorite dipping sauce.
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Prep Time 10 minutes
Cook Time 28 minutes
Natural Release 15 minutes
Total Time 53 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 2 large artichokes
Calories 76 kcal

Ingredients
 
 

  • 1 medium lemon
  • 2 large artichokes or 3 medium -sized
  • 1 cup water
  • 2 bay leaves optional
  • Pinch kosher salt

Instructions
 

  • Halve the lemon. Cut one half into 4 wedges and set aside for serving. Keep the other half whole for rubbing.
  • Trim the artichokes one at a time, rubbing the cut lemon half over all cut surfaces as you work to prevent browning.
    To trim, use a serrated knife and trim the stem flush with the base. Cut about 1 inch off the top to expose the heart — you should see some lavender or purple color.
    Then, trim the sharp tips from all the outer leaves with kitchen shears.
  • Add 1 cup of water to the Instant Pot. Squeeze the juice from the lemon half you used during trimming into the water, then add the spent lemon half to the pot. Add bay leaves, if using.
  • Insert the steam rack. Place the artichokes cut-side up in a single layer on the rack. Lock the lid and set the valve to seal.
    Cook on High pressure for 20 minutes. Allow about 8 minutes for the pot to come to pressure.
  • When the cook time is up, allow the pressure to release naturally for 15 minutes, then release any remaining pressure manually.
  • Transfer the artichokes to a plate and let cool for 5 minutes.
    Wearing gloves or using a spoon, scoop out the fuzzy choke and discard — leave all the flesh intact.
  • Season with kosher salt. Squeeze the reserved lemon wedges over the artichokes, letting the juice run between the leaves and down into the heart.
  • Serve as-is or with a dipping sauce like our California avocado mayo.

Notes

  • Choose artichokes that feel heavy for their size with tight, squeaky leaves. Loose leaves mean they’re past peak.
  • Don’t skip the lemon rub during prep — artichokes oxidize quickly.
  • The 15-minute natural pressure release is not optional. It finishes the cooking and keeps the texture right.
  • Artichokes can be cooked a few hours ahead and served at room temperature.
  • Fresh California artichoke season peaks from March through May. Look for the CA GROWN seal at your farmers market or grocery store.

Nutrition

Serving: 1artichokeCalories: 76kcalCarbohydrates: 19gProtein: 5gFat: 0.4gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 127mgPotassium: 549mgFiber: 8gSugar: 3gVitamin A: 35IUVitamin C: 44mgCalcium: 75mgIron: 2mg
Keyword artichoke, How to cook an artichoke, instant pot, Instant Pot Artichoke
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