Simply steamed whole artichokes are made quick and easy in the Instant Pot, yielding perfectly tender results. Ideal as a healthy appetizer, side dish, or snack, paired with a healthy and delicious parmesan basil dip. Artichoke season is about to get delicious.
Looking for more healthy and delicious instant pot ideas, head over to my Instant Pot Turkey BBQ Meatballs. They are the most moist, tasty, and amazing bite-sized meatballs you'll ever have. Also check out my Instant Pot Polenta for a creamy, hearty golden dream in a bowl.
Peak season is approaching for artichokes and that means we can soon expect to see these meaty vegetal beauties in the grocery store and at farmers markets. If you are a fellow artichoke fan then you share my excitement when this time of year rolls around. I love artichokes and this is one of the easiest artichoke recipes ever. Fresh uncooked artichokes go from raw to ready in under 15 minutes, no muss no fuss. Paired with a creamy basil parmesan dip, these are the best artichokes you'll have all season.
WHY YOU WILL LOVE THIS INSTANT POT ARTICHOKE RECIPE
- Instant Pot Ease. The beauty of this Instant Pot artichokes recipe is how this tool takes all of the guesswork and stovetop maintenance out of the equation. Cooking artichokes has never been easier.
- Fun to eat. There is no other food like the Artichoke. It's a really fun vegetarian finger food and this is the easiest way to enjoy it. It's just so darn satisfying!
Let's Get Cooking!
HOW TO CHOOSE THE PERFECT ARTICHOKES
When purchasing artichokes you want to look for artichokes that have tightly packed leaves with a bulb that is firm to the touch. If the leaves are flimsy the artichoke is most likely not fresh. A good artichoke will be tightly packed and hold its shape.
HOW TO PREPARE FRESH ARTICHOKES FOR COOKING
I know artichokes are intimidating to many, but honestly, they only require a little bit of trimming and easy prep work.
- With a kitchen shears, trim the stem off of the artichoke so it is flush with the bulb
- Using a very sharp knife trim 3/4 inch off of the top of the artichoke.
- (optional) Using scissors snip the pointy edges, thorns, off of artichoke leaves. This makes for an easier eating experience, but I skip this step when I'm in a hurry.
- Wash the artichoke well, there tends to be a bitter film on the outer leaves of the artichoke which needs to be washed off. I also rub the artichoke all over with lemon.
HOW TO STEAM ARTICHOKES IN THE INSTANT POT
It couldn't be easier honestly.
- Place the steamer rack in the bottom of the Instant Pot.
- Add about 2 cups of cold water or as much water as it takes to just reach the very bottom of the trivet
- Place the raw artichokes in the Instant Pot stem side down. Depending on the size of the artichokes you should be able to fit anywhere from 2-4
- (optional) Add aromatics to the water. I added a big handful of basil and sliced lemon to the water to enhance the flavor of the artichoke.
- Put the top on the Instant Pot and make sure the valve is in the sealing position. Cook on manual for 8-15 minutes (see chart below for cook times)
HOW DOES THE SIZE OF ARTICHOKE IMPACT COOK TIME
The size of your artichokes impacts cooking time quite a bit. On average I have found the following formula to work well:
- 8-10 minutes for a small artichoke
- 10-12 minutes for a medium artichoke
- 12-15 minutes for a large artichoke
The good news is that you can't really screw this up. If you take the artichokes out and they are not quite done enough, simply put them back in the Instant Pot for 2 more minutes. If they become a bit “overcooked” (which I have done), it's really not a big deal! The artichokes will just be ultra tender.
HOW TO EAT AN ARTICHOKE
If you are totally new to the artichoke world, let's talk logistics.
This thorny critter can seem quite confusing, but it's quite simple.
- Pull out outer petals one at a time.
- Dip the lower portion of petal in your favorite dipping sauce (obviously this basil parmesan dip is my favorite! Lemon juice, lemon + melted butter, or a hollandaise sauce would also be a delicious way to enjoy.
- Pull the lower white fleshy part of the petal through your teeth to remove the soft pulpy “meat” of the artichoke. Discard the remaining petal.
- Once you remove all petals you will be left with the artichoke heart. Scoop out the fuzzy choke at the center at the base of the heart and discard. The rest of the heart is edible, and is truly the best part.
(See the furry bit right below the red leaves shaped like a half moon? That's the bit that is not edible)
HEALTH BENEFITS OF ARTICHOKES
Artichokes may not be what you think of when you imagine a healthy snack, but in fact, they have some fairly extraordinary health properties that are sure to make artichokes a “must-have” on your grocery list. In addition to being a great source of dietary fiber and Vitamin C, check out these amazing artichoke attributes.
- High antioxidant content – Artichokes are high in phytonutrients like quercetin, rutin, gallic acid, and cynarin. They are high on the ORAC scale (oxygen radical absorption capacity) which measures the ability or power of a plant to eliminate free radical damage.
- Supportive in the fight against cardiovascular disease – Several studies have demonstrated a lipidic and glycemic-reducing action of artichokes. The powerful compound cynarin in artichokes is to thank for their cholesterol-lowering and glycemic regulating properties.
- Artichokes are a powerful liver tonic – Artichokes contain the flavanoid silymarin which is a powerful liver protectant. Silymarin is the active compound in the well known and studied liver tonic, milk thistle.
- Artichokes trick your sugar demon brain – This is my favorite part. Artichokes contain a chemical called cynarin which alters your perception of sweet. Foods and drinks you consume after you eat an artichoke will be perceived as sweeter than they actually are. This can help to curb sugar cravings and balance blood glucose levels. Give it a try, eat an artichoke, then drink a glass of water, the water will taste sweet!
WAYS TO ENJOY A STEAMED ARTICHOKE
There are many ways to enjoy artichokes. You can try a variety of dipping sauces like:
- Lemon butter
- Garlic aioli
- Horseradish sour cream
- Simply lemon juice
- This creamy basil parmesan dip!
MY FAVORITE INSTANT POT
I've had the 6 quart Duo 7-in-one Instant Pot for 2 years and it has served me very well. If you cook larger quantities you can purchase the 8-quart, but I've never cooked a dish where I needed more room, I'm also only a family of 2.
INGREDIENTS
Detailed measurements and ingredients can be found within the recipe card at the end of this post.
- Fresh Artichokes – Look for firm artichokes that are somewhat hefty in weight relative to their size, ideally with tightly packed leaves. If the leaves are loose of falling off it has passed its prime freshness.
Dipping Sauce
- Full fat greek yogurt and mayonnaise, and parmigiana cheese. This is the creamy luscious base of your sauce.
- Seasonings. Dried basil, sea salt and fresh ground black pepper to wake things up.
- Fresh lemon juice. Because every sauce needs an acid.
- Olive Oil. A drizzle of O/O improves the texture and consistency of the sauce.
- Fresh basil for garnish
TOOLS
- Instant Pot
- A Very Sharp Knife (Some people prefer a serrated knife for slicing the tops off artichokes but I find that a sharp chef's knife works perfectly.)
- Cutting Board
HOW TO MAKE THIS RECIPE
- Prepare the artichokes by rinsing, trimming the bottoms, and snipping off the tiny thorns on the leaves.
- Add water, basil leaves and sliced lemon to the Instant pot and place artichokes on top of the steaming rack, stem side down. Cover the pot and set the timer.
- Once the timer is completed, release the pressure and carefully remove the artichokes with tongs.
- Combine all the sauce ingredients in a small bowl. Stir to mix and incorporate. Season with salt and pepper to taste.
- Peel off individual artichoke leaves to dip in the sauce and enjoy. Once all the leaves have been enjoyed, scoop out the fuzzy choke to reveal the tender artichoke heart. Enjoy this delicious center. It's the best part!
EXPERT TIPS
- The Artichoke heart is the meaty reward at the center of this delicious vegetable and should not be overlooked. Once you have finished dipping all the leaves in the sauce, take a spoon and scoop out the fuzzy choke to reveal the heart. Enjoy the heart dipped in the sauce or with just a sprinkle of sea salt.
STORAGE
- Cooked artichokes will last in the fridge in an airtight container for up to five days.
- Creamy Basil dip will also last for five days in the fridge in an airtight container
FAQ
An overcooked artichoke will be mushy and not hold its shape
An undercooked artichoke will be stringy and tough. Artichokes can easily be added back to the instant pot of boiling water for additional cooking time.
Avoid eating the hairy fibrous part of the artichoke called, the ‘choke'. It is unpleasant in texture, difficult to digest, and will irritate the through and digestive system.
I can't wait for you to try this recipe! When you make it be sure to tag me on Instagram @abrapappa or use the hashtag #abraskitchen. Can't wait to see your healthy deliciousness!
Instant Pot Artichokes with Creamy Basil Parmesan Dip
Equipment
- Pressure cooker, or Instant Pot
Ingredients
- 2 large artichokes
Creamy Basil Parmesan Dip
- 1/2 cup full fat greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup grated parmigiana cheese
- 1 tbsp dried basil
- 1 tbsp fresh lemon juice
- 1/2 tsp sea salt
- 1/4 tsp freshly ground black pepper
- drizzle olive oil
- fresh basil for garnish
Instructions
- Prepare artichokes by first scrubbing them well. Then using a sharp knife cut off 3/4 to 1" of leaves from the top.
- Cut the stem of the artichoke nearly completely off so it is flush with the artichoke bulb.
- (Optional) using kitchen sheers trim the ends of the leaves to remove the spiky thorns. I've found that some artichokes don't require this step, but if the tops of the leaves are super pokey you may want to trim them.
- Add 2 cups of water, basil leaves, and sliced lemon to the bottom of the instant pot. Place the steaming rack on top.
- Place the artichokes on top of the steaming rack.
- Place the lid on the Instant Pot and lock in place. Be sure the valve is in the "sealing" position.
- Press "manual" button and set timer for 12 minutes.
- Once cycle is complete release, carefully quick release the pressure.
- The artichoke will be ready when the leaves are easily removed and a knife can be easily inserted into the center of the artichoke.
- If the leaves are still tough, replace the lid, lock in place, place valve in sealing position, and pressure cook for another 2 minutes.
Creamy Basil Parmesan Dip
- In a small bowl combine yogurt, mayonnaise, grated parmigiana cheese, basil, salt, and pepper. Stir well, serve with artichokes.
Notes
- Small artichokes = 8-10 minutes
- Medium artichokes = 10-12 minutes
- Large artichokes = 12-15 minutes
Nutrition
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Dana Suss says
I never knew the right way to eat an artichoke! lol thank you Abra. Love this recipe.