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Instant Pot Artichokes with Lemon-Garlic Aioli

Take the challenge out of preparing fresh artichokes with this instant pot method, you’ll be glad you gave it a try!

Winni Recipes | Instant Pot Artichokes with Lemon-Garlic Aioli


For the Artichokes:

· 4 (8- to 10-ounce) medium artichokes

· 1 lemon, sliced, divided

· 1 1/2 cups water

· 1 clove garlic, sliced

· 1 bay leaf

· 1/2 teaspoon kosher salt

For the Aioli:

· 1/2 cup store-bought or homemade mayonnaise

· 2 cloves garlic, minced

· 2 teaspoons lemon juice

· 1 1/2 teaspoons lemon zest

· 1/2 teaspoon Dijon mustard

· 1 dash cracked black pepper, or to taste

· 1 dash kosher salt, or to taste

· 1 dash crushed red pepper flakes, optional

· Lemon wedges, for serving


1. Gather the ingredients for the artichokes.

2. Remove the tougher outer leaves from the artichokes; rinse them and cut about 1 inch from the tops. Immediately rub a slice of lemon over the top to prevent discoloration. Cut off the stems so the artichokes are flat on the bottoms. Peel the stems and set them aside if you like to eat them; otherwise, discard them. With kitchen shears, cut off the thorny tips of the remaining leaves. Rinse the artichokes thoroughly.

3. Pour 1 1/2 cups of water into the Instant Pot inner pot and add 2 slices of lemon, the sliced garlic, a bay leaf, and 1/2 teaspoon of kosher salt.

4. Place the trivet in the Instant Pot and place the artichokes on the trivet, cut-side up. Place the peeled stems on the trivet, if using.

5. Secure the lid and make sure the vent is in the sealing position. Choose pressure cook or manual, high pressure, and set the timer for 12 minutes. When the time is up, follow the manufacturer's instructions for a quick release.

6. Meanwhile, gather the ingredients for the lemon-garlic aioli.

7. In a small blender or immersion blender container, combine the mayonnaise, 2 cloves of minced garlic, lemon juice, lemon zest, mustard, cracked black pepper, a dash of kosher salt, and red pepper flakes, if using. Taste and adjust the seasonings. Transfer the dip to a small serving bowl.

8. The edible part of the leaf is the light green/white fleshy part at the base. To enjoy the artichokes, remove a leaf, dip the bottom into the aioli, put it in your mouth (inside of the leaf down), and scrape off the soft, fleshy part with your bottom teeth. Discard the rest of the leaf and repeat until all the leaves are removed.

9. Once you remove the leaves, you will see the fuzzy, hairy looking "choke." Scrape it out with a small spoon and then trim and enjoy the artichoke heart.

10. If desired, serve with more lemon wedges. Enjoy!

Fun Fact

If you ever thought food or wine tasted sweeter after you ate artichokes, there's a reason for that. The artichoke heart contains cynarin, an acid that stimulates the sweetness receptors on the tongue. Anything you eat after an artichoke might seem sweeter than expected. For that reason, choose a crisp white wine or dry rosé and serve artichokes with savory foods.


Source: “Instant Pot Artichokes with Lemon-Garlic Aioli”. Recipe. N.p. 2 June 2022. Web. 12 Apr. 2023.


By Recipe Contributor


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