Instant Pot Artichokes Recipe with Lemon Garlic Aioli
Make easy Instant Pot artichokes with dipping sauce– a delicious appetizer or side dish! With homemade lemon garlic aioli, these steamed artichokes will win over any crowd! Perfectly tender artichoke hearts and petals every single time!
Servings: 2 people
Calories: 465
Equipment
- Instant Pot/Pressure Cooker
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
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.3/4 cup mayonnaise, 1 clove garlic, zest and juice of 1 lemon, pinch of cayenne pepper, salt and pepper to taste
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.2 medium to large size artichokes
- 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.2 cups water, 1 cup chicken or veggie stock, 1/4 cup white wine, 2 lemon halves left over from the aioli
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
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 an airtight container in the fridge for at least a week. 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. Work your way from the outer petals to the tender heart of the artichoke. Feel free to serve these artichokes as an appetizer on their own or alongside a protein to make a complete meal!
- Wine: Any white wine works. If you don't have wine, you can use all water and stock.
Nutrition
Calories: 465 | Total Carbs: 17.7g | Protein: 5.8g | Fat: 41.9g | Fiber: 7.3g | Net Carbs: 10g