Instant Pot Artichokes
4.25 from 20 ratings- Prep
- 20 mins
- Cook
- 10 mins
- Total
- 30 mins
- Makes
- 2 servings
Ingredients
Dipping Sauce:
Optional Toppings:
Instructions
Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).
Cook Artichokes: Place trivet inside pressure cooker (Note 3). Add water. Place artichokes upside down on trivet. Cover and seal lid. Select steam mode and adjust cooking time for 10 minutes at high pressure. Naturally release pressure for 10 minutes, then manually release any remaining pressure by turning release knob to venting position. Pull off outer artichoke leaf to test doneness; leaf should come off with little resistance. Set artichokes aside until cool enough to handle.
Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.
Serve: Slice cooled artichokes in half, through stem, handling carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil and season with pepper and salt. Serve with prepared dipping sauce and plate for discarded leaves (Note 4).
Nutrition
| Makes 2 Servings |
| Amount Per Serving (1 artichoke with dip): |
| Calories 410 (82% from fat) | |
| Total Fat 37g | 57% |
| Saturated Fat 4g | 18% |
| Cholesterol 25mg | 8% |
| Sodium 1020mg | 43% |
| Net Carb 6.5g | |
| Total Carb 14g | 5% |
| Dietary Fiber 7.5g | 29% |
| Sugars 1.5g | |
| Protein 4g |
NOTES & TIPS
(1) Selecting Artichokes. Use globe artichokes, which are green, round, and large (about 1 pound each), not the elongated types. They should be fresh, whole, and raw, available in the produce section of grocery stores, not canned or pre-cooked. Select ones with tightly formed leaves and a vibrant green color, avoiding any that look dry, have very woody stems, or have loose or split leaves. Ideally, the artichoke should have at least 1 inch of stem still attached. Artichokes are in season from March to May, although you can find them in many U.S. grocery stores year-round. Selecting fresh, high quality artichokes makes a huge difference in this dish; if you select a bad artichoke, it can taste dry or tough even if you nail all of the cooking steps. Once you bring your artichokes home, store them unwashed in a produce bag in the fridge. Plan to use them within a few days.(2) Preparing Artichokes. You should cut off only the brown woody part of the stem. Try to leave intact as much of the green stem as possible because it’s one of the most delicious and tender parts of a cooked artichoke.
(3) Pressure Cooker Equipment. I use a 6-quart Instant Pot with the trivet that came packaged with it. If you don't have a trivet, use a steam rack or a makeshift aluminum foil contraption that can elevate the artichokes above the water level.
(4) Serving. To eat, peel off one leaf at a time (starting with the outermost leaves), dip into the sauce, and use your teeth to scrape off the meat of the leaf. Repeat until all of the leaves are gone. Only the heart and stem should remain (the best parts); the heart is completely edible, and the stem is edible if it’s tender and not too woody. For leftovers, cover and refrigerate, reheating using the microwave.
(5) Other Cooking Methods. See Boiled Artichokes and Microwaved Artichokes recipes.