I do wonder about the first human to eat an artichoke. How on earth did they think to try something so seemingly inhospitable. Moreover, how did they sort out the “how to” of cooking it?
Regardless, I’m grateful to that artichoke pioneer, because it’s a vegetable that makes for very good eating. It’s nutritious, too. A single artichoke delivers a quarter of daily needs for vitamin C, 20 percent for magnesium, and a whopping 7 grams of fiber.
In our house, what we enjoy above all about artichokes, is that they’re frankly fun to eat. Taking down a shared or whole choke, leaf-by-leaf, dipped in butter, or mayo, or a favorite vinaigrette, is akin to a crab feed or communal pot of fondue. The question is: how best to cook it?
There are myriad ways to prep an artichokes, but my new favorite method is by way of the Instant Pot. You simply trim the artichokes as usual and steam them in the pot in about 15 minutes. While the artichokes cook, you can quickly whisk together a tangy dipping sauce of olive oil, lemon juice, and butter.
Don’t own an Instant Pot? You can head here for the “how to” on other methods.
Instant Pot Artichokes with Lemon Chive Butter
The Instant Pot makes quick and easy work of cooking artichokes. Pair them with a lemony chive butter for a delicious starter or side dish.
Ingredients
- 3 large globe artichokes
- 1/2 lemon
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons butter, melted
- 2 tablespoons lemon juice
- 2 tablespoons minced fresh chives
- 1/8 teaspoon kosher salt
Instructions
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Use a serrated edge knife to cut an inch off the top of the artichokes and cut off the stems. Rub the half lemon over the artichokes where they've been cut to prevent browning. Use scissors to trim any sharp tips from the tips of the leaves.
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Pour 1 1/2 cups water into the Instant Pot with the metal insert in place. Set the artichokes in the pot, stem-side-up. Cover and set to Manual/High for 13 minutes with the vent closed.
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Release the steam with care and open the pot. Test to see if the artichokes are done by tasting a leaf or two and inserting the tip of a knife in the stem. It should slide in with relative ease. If they're not quite done, cook another 1 to 2 minutes.
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Whisk together the olive oil, melted butter, lemon juice, chives, and salt. Serve with the artichokes.
