Instant Pot Artichokes With Lemon-Garlic Aioli Recipe

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
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Updated on 06/2/22
instant pot artichoke and aioli

The Spruce / Diana Rattray

Prep: 13 mins
Cook: 12 mins
Pressure Build/Release: 8 mins
Total: 33 mins
Servings: 4 servings
Yield: 4 artichokes
Nutrition Facts (per serving)
344 Calories
22g Fat
41g Carbs
7g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 4
Amount per serving
Calories 344
% Daily Value*
Total Fat 22g 28%
Saturated Fat 3g 17%
Cholesterol 12mg 4%
Sodium 486mg 21%
Total Carbohydrate 41g 15%
Dietary Fiber 14g 51%
Total Sugars 10g
Protein 7g
Vitamin C 120mg 600%
Calcium 93mg 7%
Iron 2mg 12%
Potassium 771mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The Instant Pot is an excellent way to steam whole artichokes. If you generally avoid fresh artichokes because they are challenging to prepare and cook, you need to give this method a try. The whole trimmed artichokes cook under pressure in just 10 minutes and preparation is a breeze. You can even skip cutting and trimming if you're short on time.

The aioli, or lemon garlic mayonnaise, is the perfect dip for the artichoke leaves, but you can also enjoy them with plain melted butter or a warm butter and garlic combination. They are a fantastic snack to enjoy while watching a movie or game.

If you're intimidated by the fibrous "choke" in the center, don't be. It's super easy to scoop out after removing the leaves. Read on to learn how easy it is to prep, cook, and eat whole artichokes!

Ingredients

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

Steps to Make It

  1. Gather the ingredients for the artichokes.

    Ingredients for Instant Pot artichokes
    The Spruce / Diana Rattray

  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.

    Trimming fresh artichokes
    The Spruce / Diana Rattray

  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.

    steaming liquid in the instant pot for artichokes
    The Spruce / Diana Rattray

  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.

    Artichokes arranged in the Instant Pot.
    The Spruce / Diana Rattray

  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.

    cooked artichokes in the instant pot
    The Spruce / Diana Rattray

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

    Ingredients for lemon garlic mayonnaise.
    The Spruce / Diana Rattray

  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.

    aioli in an immersion blender container with garlic
    The Spruce / Diana Rattray

  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.

    dipping an artichoke leaf
    The Spruce / Diana Rattray

  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.

    artichoke choke to be removed
    The Spruce / Diana Rattray

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

    pressure cooker artichoke with aioli
    The Spruce / Diana Rattray

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.