• 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.