My Instant Pot artichokes with dipping sauce are the perfect appetizer or side dish! With homemade lemon garlic aioli, these steamed artichokes will win over any crowd!

What Makes This Recipe Great

Do you all love artichokes as much as I do? I get so happy when they are in season, one of the best parts of summer. Oh, I could just eat them every day.

These artichokes are served with delicious lemon garlic aioli, my absolute favorite dipping sauce! I’ve included instructions for both stovetop steamed artichokes and Instant Pot artichokes- you can’t go wrong!

Ingredient Notes

ingredients to make instant pot artichokes with dipping sauce

Fresh Artichokes: This recipe calls for two medium to large artichokes.

Chicken Bone Broth: I love Kettle & Fire, but feel free to use your favorite.

Mayo: Use your favorite or make my quick & easy homemade mayo!

Wine: Any white wine works. If you don’t have wine, you can use all water and stock.

Recipe Step by Step

  1. Prep the artichokes by cutting off the top 1″ of the artichoke, the bottom 1/4″ of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.

Instant Pot Artichokes

  1. In your Instant Pot, heat up all ingredients with the poaching liquid on the saute function.
  2. Add in the artichokes, stem side down so the top of the artichokes faces up. Turn off saute mode. 
  3. Cover with the Instant Pot lid, and cook on high pressure for 10 minutes for a small artichoke, 15 minutes for medium artichokes, and 25 minutes for large artichokes.
  4. After the artichokes are fully cooked, release the pressure manually until all the steam is released.
  5. Remove the artichokes from the Instant Pot with tongs and turn them cut side down on a dishtowel or paper towels to drain off excess liquid.
  6. Allow cooling for 3-5 minutes.
close up of pressure cooker artichokes with artichoke dipping sauce on a white plate.

Stovetop Artichokes

  1. In your dutch oven (or any large pot with a lid), heat up all ingredients with the poaching liquid over medium-high heat.
  2. Add in the artichokes, stem side down so the top of the artichokes faces up.
  3. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes.
  4. After the artichokes are fully steamed, remove them with tongs, and turn them cut side down on a dishtowel or paper towels to drain off excess liquid.
  5. Allow cooling for 3-5 minutes.

The BEST Lemon Garlic Aioli

Artichokes are all about the dipping sauce, and this lemon garlic aioli is the BEST artichoke dipping sauce. Its base is mayonnaise, but it’s made infinitely better by adding in some grated garlic, lemon zest, lemon juice, and a pinch of cayenne pepper. It’s flavorful, and the perfect pairing for meaty artichokes.

  1. In a small mixing bowl, add all ingredients and stir to combine.
  2. The lemon garlic aioli will stay fresh in an airtight container in the refrigerator for up to 1 week. Use it for your artichokes, and so much more!
spoon pouring a white lemon garlic aioli sauce into a white mason jar on a white background

Expert Tips

Doubling the Recipe: You can easily double or triple this recipe. You can cook as many artichokes as your pot can hold.  You may need to cook in batches or use 2 different pots to get more than 4 artichokes to fit at a time.

Making Ahead + Storing: You can steam the artichokes and store them in the fridge for at least a week in an airtight container. They’re actually delicious cold. The lemon garlic aioli will also last for at least a week in the refrigerator.

Serving: Serve warm or cold with the aioli for dipping. Feel free to serve these artichokes as an appetizer on their own, or alongside a protein to make a complete meal!

FAQs

How do I store these Instant Pot artichokes with dipping sauce?

You can steam the artichokes and store them in the fridge for at least a week in an airtight container. They’re actually delicious cold. The lemon garlic aioli will also last for at least a week in the refrigerator.

Are these Instant Pot artichokes keto-friendly?

For one serving, these artichokes are 10 net carbs. That’s for an entire artichoke to yourself! These are absolutely low-carb and keto-friendly, and so is the lemon garlic aioli! Enjoy!

What can I serve with these pressure cooker artichokes to make a meal?

If you’re looking to serve these artichokes as a side dish, I’ve got you covered! Take a look at this roundup of 50 Keto Chicken Recipe Ideas. Serve your artichokes on the side with dipping sauce and enjoy this low-carb, keto meal!

More Artichoke Recipes

Grilled Artichokes

Lemon Artichoke Chicken Soup

roasted artichokes on a white plate with a white dip on a white background

Keto Roasted Artichoke Hearts from Frozen 

Keto Sheet Pan Greek Chicken & Artichokes

Whole30 + Keto Halibut with Spinach Artichoke Cauliflower Rice Risotto + blistered tomatoes on a white plate

Halibut with Spinach Artichoke Cauliflower Rice Risotto

spoon pouring a white sauce into a mason jar on a white background

Lemon Garlic Aioli

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steamed artichoke on a white plate with lemon garlic aioli dipping sauce

Steamed Artichokes with Lemon Garlic Aioli

My Instant Pot artichokes with dipping sauce are the perfect appetizer or side dish! With homemade lemon garlic aioli, these steamed artichokes will win over any crowd!
4.91 from 11 ratings

Ingredients 
 

  • 2 medium to large size artichokes

Lemon Garlic Aioli

  • 3/4 cup mayonnaise,
  • 1 clove garlic, grated or very finely minced
  • zest and juice of 1 lemon, save lemon halves for the poaching liquid
  • pinch of cayenne pepper
  • salt and pepper to taste

Artichoke poaching liquid

  • 2 cups water
  • 1 cup chicken or veggie stock
  • 1/4 cup white wine
  • 2 lemon halves left over from the aioli

Equipment

Instructions 

Lemon Garlic Aioli

  • In a small mixing bowl, make the lemon garlic aioli by combining all ingredients and stirring to combine. Will keep in an airtight container in the refrigerator for 1 week.

Steamed Artichokes

  • Prep the artichokes by cutting off the top 1" of the artichoke, bottom 1/4" of the stem, then snipping off the pointy part of each leaf to get rid of the thorns.
  • In your dutch oven (or any large pot with a lid), heat up all ingredients of the poaching liquid over medium high heat. Add in the artichokes, stem side down so the top of the artichokes face up. Cover with a lid, and simmer the artichokes over medium heat for 45-50 minutes. After the artichokes are fully steamed, remove them with tongs, turn them cut side down on a dish towel or paper towels to drain off excess liquid. Allow to cool for 3-5 minutes.

Instant Pot Artichokes

  • In your Instant Pot, heat up all ingredients with the poaching liquid on the saute function. Add in the artichokes, stem side down so the top of the artichokes faces up. Turn off saute mode. Cover with the Instant Pot lid, and cook on high pressure for 10 minutes for a small artichoke, 15 minutes for medium artichokes, and 25 minutes for large artichokes. After the artichokes are fully cooked, release the pressure manually until all the steam is released. Remove the artichokes from the Instant Pot with tongs and turn them cut side down on a dishtowel or paper towels to drain off excess liquid. Allow cooling for 3-5 minutes.

Serving

  • Serve immediately while warm or later while cooled with the lemon garlic aioli.
  • See the Recipe Notes below for more tips, FAQ's and ingredient substitutions.

Notes

Doubling the Recipe: You can easily double or triple this Instant Pot artichokes recipe. You can cook as many as your pot can hold.  You may need to cook in batches or use 2 different pots to get more than 4 artichokes to fit at a time.
Wine: Any white wine works. If you don’t have wine, you can use all water and stock.
Making Ahead + Storing: You can steam the artichokes and store them in the fridge for at least a week in an airtight container. They’re actually delicious cold. The aioli will also last for at least a week in the refrigerator.
Calories: 465, Total Carbs: 17.7g, Protein: 5.8g, Fat: 41.9g, Fiber: 7.3g, Net Carbs: 10g
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