Unlock the secret to perfectly tender, flavorful artichokes every single time! Forget boiling for ages; the Instant Pot transforms this elegant vegetable into a simple weeknight delight. Paired with a vibrant, zesty lemon-tarragon dipping sauce, this dish is an appetizer that truly impresses. Let’s get cooking!
Ingredients
• 4 medium artichokes, about 4 ounces / 113g each
• 2 small lemons
• 2 cups / 475ml homemade chicken broth
• 1 celery stalk, finely chopped
• 1 tbsp finely chopped fresh tarragon leaves
• ¼ cup / 60ml olive oil
• Salt, to taste
Instructions
1. Directions
2. Prep the Artichokes: Trim the stems of each artichoke to a 1-inch length. Slice off the top inch of the petals from the opposite end. Discard the trimmed stems and petal tips.
3. Prep the Lemons: Zest both lemons and set the zest aside for the sauce. From one of the zested lemons, cut 4 thin slices, about ¼-inch thick, from the middle, removing any seeds.
4. Arrange in Instant Pot: Place the 4 lemon slices in a single layer on the bottom of the Instant Pot. Top each slice with a trimmed artichoke, stem-side up. Carefully pour the chicken broth around the base of the artichokes.
5. Pressure Cook: Secure the lid and set the pressure valve to the “Sealing” position. Select “Manual” or “Pressure Cook” and set the timer for 20 minutes on High Pressure.
6. Release Pressure: Once the cooking cycle is complete, select “Cancel” and perform a Quick Release by carefully moving the pressure valve to the “Venting” position.
7. Make the Dipping Sauce: While the artichokes cook, peel the remaining lemon, removing all the bitter white pith. In a food processor, combine the reserved lemon zest, the peeled lemon fruit, chopped celery, tarragon, olive oil, and a pinch of salt. Pulse until the sauce is smooth.
8. Serve: Carefully remove the lid from the Instant Pot. Serve the warm artichokes immediately with the fresh lemon-tarragon dipping sauce.
Nutritional Information
• Per Serving: 1 Artichoke with Sauce
• Calories: 185
• Total Fat: 13.5g
• Net Carbs: 3.4g
• Protein: 6.4g
• Fiber: 6.5g
Pro Tips
• Rub a cut lemon half over the trimmed parts of the artichoke to prevent them from browning while you prepare the rest.
• To check for doneness, gently pull on a central leaf. If it comes out easily, the artichoke is perfectly cooked.
• For a richer flavor, substitute the chicken broth with vegetable broth and a splash of dry white wine.
• Don’t discard the cooking liquid! It’s a flavorful broth that can be used as a base for soups or sauces.
FAQ
Q: How do I know when the artichokes are perfectly cooked
A: To check if your Instant Pot artichokes are done, gently pull on one of the central leaves. If the leaf comes out easily, the artichoke is perfectly cooked and ready to serve.
Q: How can I prevent my artichokes from browning after I cut them
A: To prevent the trimmed parts of the artichoke from browning, simply rub a cut lemon half over all the exposed, cut surfaces before you place them in the Instant Pot.
Q: Can I make this Instant Pot artichoke recipe vegetarian
A: Yes, you can easily make this recipe vegetarian. Simply substitute the chicken broth with vegetable broth. For extra flavor, you can also add a splash of dry white wine.
Q: What should I do with the leftover cooking liquid
A: Don’t discard the cooking liquid from the Instant Pot! It has absorbed a lot of flavor from the artichokes and broth, making it an excellent base for future soups or sauces.
