Love steamed artichokes? This Instant Pot method is the easiest way to get tender leaves and a buttery-soft heart every time. Whole artichokes steam in about 12 minutes in the Instant Pot, making this a fast, hands-off approach to fresh artichokes. Serve with a simple lemon garlic aioli for an effortless spring appetizer or side dish.
I grew up eating steamed artichokes—my mother would steam them until the leaves pulled away easily, dip each leaf in a creamy sauce, and scrape the tender flesh with her teeth. The prize was always the heart, soft and rich with flavor. If artichokes feel intimidating to prepare, this straightforward Instant Pot method (plus an optional stovetop version) will make the process simple and satisfying.
To cook artichokes in the Instant Pot: prep the artichokes (there’s no need to remove the fuzzy choke before cooking), add water to the pot with lemon slices, garlic and a bay leaf, set the trivet, and steam at high pressure for 8–12 minutes depending on size. The Instant Pot takes about 10 minutes to come to pressure, so total time will be under 35 minutes from start to finish—much faster than stovetop steaming, which can take 25–45 minutes.
Artichokes are at their best in spring, when they’re fresh and seasonal. This method works equally well if you prefer to steam them on the stove top; instructions for both techniques are included below.
Why you’ll love this recipe
- Reliable: the Instant Pot produces tender artichokes consistently.
- Fast: a fraction of the stovetop time.
- Simple prep: no need to remove the choke before cooking.
- Healthy: naturally gluten-free and a good source of fiber.
- Entertaining friendly: elegant to serve with dipping sauces and easy to make for a group.
Recipe ingredients
- Artichokes: choose firm, heavy artichokes with tightly packed leaves.
- Lemon: prevents browning and adds bright flavor.
- Garlic: lightly infuses the steaming liquid.
- Bay leaf: adds a mild herbal note.
Lemon garlic aioli (optional)
- Mayonnaise: the creamy base. You can substitute plain Greek yogurt or sour cream if you prefer.
- Garlic: fresh minced garlic delivers the best flavor.
- Lemon juice + zest: balances the richness of the mayo.
See the recipe card below for exact quantities and full instructions.
How to cook artichokes
Whole artichokes are steamed and the fuzzy choke is removed after cooking. You can steam them in the Instant Pot for speed or on the stove top if you prefer a traditional method. Both approaches are simple and reliable.
Pro tip: trim and rub cut surfaces with lemon or place prepped artichokes in lemon water to prevent browning. Removing the choke is easier after steaming.
Full instructions are included in the recipe card below.
Prep the artichokes
Cook the artichokes in the Instant Pot
How to steam artichokes on the stove top
If you don’t have an Instant Pot, the stovetop method works just as well—just allow more time.
- Fill a large pot with 1–2 inches of water.
- Add lemon slices, garlic and a bay leaf (optional).
- Insert a steamer basket and arrange artichokes stem-side down.
- Cover and simmer for 25–45 minutes depending on size.
- They’re done when the leaves pull away easily and a knife slides into the heart without resistance.
Tips for success
- Choose artichokes that feel heavy for their size—this indicates freshness.
- Use lemon or lemon water right away to prevent cut surfaces from browning.
- Allow artichokes to cool slightly before removing the choke to make the task easier and safer.
- Prepare artichokes just before cooking for best color and texture.
How to eat an artichoke
- Pull off a leaf and dip it in aioli or melted butter.
- Scrape the soft flesh from the base of the leaf with your teeth.
- Work toward the center, removing leaves and dipping as you go.
- Discard the fuzzy choke and enjoy the tender heart.
Recipe FAQs
No. Cook artichokes whole and remove the fuzzy choke after steaming—it’s much easier that way.
Why are my artichokes still tough?
They likely need more cooking time. Continue steaming until the leaves pull away easily and the base is tender.
Can I make these ahead?
Yes. Cooked artichokes can be reheated gently or served at room temperature.
Serving suggestions
Serve steamed artichokes with any of the following:
- Lemon garlic aioli (recipe below)
- Melted butter with lemon and herbs
- Lighter dressings like a simple lemon vinaigrette or green goddess-style sauce
- Alongside roasted or grilled fish or chicken for a complete meal
More artichoke recipe ideas
- Hot artichoke dip
- Roasted artichokes with lemon and thyme
- Roman-style artichokes
- Lemon artichoke soup made in a slow cooker
Did you try this recipe? If so, leave feedback or a note about how it turned out—it’s always helpful for other cooks.
Instant Pot Artichokes (Stove Top Method Included)
4 servings
10 mins
12 mins
32 mins (includes pressure time)
Equipment
- 6-quart pressure cooker or Instant Pot (or a large pot with a steamer basket for stovetop steaming)
Ingredients
- 4 large artichokes (see note)
- 2 lemons, divided
- 3 garlic cloves, smashed
- 1 bay leaf
Lemon garlic aioli
- 1/2 cup mayonnaise
- 1 clove garlic, minced
- 1 tablespoon lemon zest
- 1/2 tablespoon lemon juice (add more to taste)
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
Instructions
Prepare the artichokes
- Trim the stems so each artichoke will sit flat. Cut 1/2–1″ off the top and snip the thorny tips from the leaves. Rub the cut surfaces with halved lemon immediately to prevent browning.
- Fill a bowl with water and squeeze juice from one lemon into it. Add the squeezed lemon halves to the water and place prepped artichokes in the lemon water if you are preparing more than one at a time.
Instant Pot method
- Pour about 2 inches of water into the Instant Pot. Add sliced lemon, garlic and the bay leaf. Place the trivet in the pot and arrange artichokes top side up on the trivet.
- Secure the lid and cook on High Pressure for 8–12 minutes: small artichokes about 8 minutes, large about 12 minutes. Quick release the pressure when time is up.
- Remove artichokes, let cool slightly, spread the leaves and use a spoon or melon baller to scoop out the fuzzy choke. Serve with aioli.
Stovetop steamed artichokes
- Fill a large pot with 1–2 inches of water and add lemon slices, garlic and bay leaf. Insert a steamer basket and arrange artichokes stem-side down. Cover and simmer for 25–45 minutes depending on size. Check for doneness by testing the base with a knife; it should be tender. Remove chokes and serve.
Make the lemon garlic aioli
- Whisk together mayonnaise, minced garlic, lemon zest and juice, salt and pepper in a small bowl. Taste and adjust seasoning. Serve chilled or at room temperature with the artichokes.
Notes
- Small artichokes take about 8 minutes in the Instant Pot; large artichokes take up to 12 minutes.
- Prep artichokes just before cooking to avoid oxidation. Rub cut surfaces with lemon or place them in lemon water if prepping ahead.
- Store unprepared artichokes in the refrigerator for 3–5 days.
- Aioli keeps refrigerated for up to one week.
Nutrition
Serving: 1 artichoke • Calories: 288 kcal • Carbohydrates: 24 g • Protein: 6 g • Fat: 21 g • Fiber: 11 g
Nutrition is an estimate and intended as a general guideline.