Oh man, do I love an artichoke. If it’s on the menu at a restaurant, you know I’m gonna get it. And unfortunately, lots of people are intimidated to make artichokes at home. But that all ends today. Because it’s super easy. And it can also be really quick if you cook them in the Instant Pot.

And did I mention that they are only 64 calories each? What?! Of course, that’s not including the yummy sauce. And you know you’re gonna need the sauce.

Instant Pot Artichokes

Instant Pot Artichokes seem to be all the rage right now and for good reason; it cuts the cooking time by more than half! If you are short on time, and craving artichokes, the Instant Pot is the way to go!

Here are a few tips:

• Do not cut the artichokes in half. Just cut off the stems and trim the top leaves.
• You’ll need a steamer basket. I use this one from Oxo and it works in both an Instant Pot and on the stovetop.
• The cooking time will vary based on the size of your artichokes. For a medium to large artichoke, 10 minutes should do it. But if you try the leaves and they aren’t cooked enough, just put them back in the pressure cooker for a few extra minutes.

Stovetop Steamed Artichokes

No Instant Pot? No problema. You can steam artichokes right on your stovetop. It’ll take a little bit longer, but it’ll still work like a charm. Use any large lidded pot with a steamer basket or insert.

How To Eat An Artichoke

• Pull off the leaves and dip: Pull off the outer leaves, one at a time. Dip the white fleshy end in melted butter, a vinaigrette, or sauce.
• Place light end in mouth, dip side down, pull, scraping through your teeth: Tightly grip the other end of the petal. Place in mouth, dip side down, and pull through teeth to remove soft, pulpy, delicious portion of the petal. Discard remaining petal. Continue until all of the petals are removed.
  When you get to the tender inner leaves with the purple tips, you can remove them all at once. Dip and eat just the light colored parts of these leaves.
• Scrape out the choke: With a knife or spoon, scrape out and discard the inedible fuzzy part (called the “choke”) covering the artichoke heart.
• Cut the heart into pieces and eat: Underneath the artichoke choke is the heart. Cut the heart into pieces and dip into melted butter, a vinaigrette, or a sauce to eat.

Favorite Artichoke Dipping Sauces

• A splash of balsamic vinegar mixed into store bought or homemade mayonnaise
• A sprinkle of cajun or creole seasoning mixed into store bought or homemade mayonnaise
• Homemade or high-quality mayonnaise mixed with one clove of crushed garlic and a squirt of lemon juice
• Melted butter, with a squirt of lemon juice and grated Parmesan cheese

Try this easy artichoke recipe and let me know what you think. Be sure to tag #grownupdish or @grownup_dish on Instagram so I can share your posts.

PIN IT!

Print