Instant Pot Artichokes &
Good on Everything Aioli
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Easy, fast and extremely nutritious, artichokes make a great side dish and are delicious both warm or cold. Using the Instant Pot makes them in a fraction of the time, but I’ve also included stove-top directions in case you don’t have an Instant Pot.
What you should know about artichokes
Growing up in Central California near Castroville, the “Artichoke Capital of the World,” this wild looking vegetable was a beloved staple in our home. It’s simple to prepare, filling, and is great both warm and chilled (in other words, makes great leftovers).
Only when I read Eating on the Wild Side by Jo Robinson, did I realize that artichokes are one of the most nutritious foods out there. As Robinson points out, they rank as one of the highest fruits / vegetables in antioxidants, they’re low in sugar, and high in fiber (one medium artichoke = 8-10g of fiber, about the same as 2 servings of bran cereal!). Artichokes also support a healthy microbiome by promoting “good” bacteria in the gut (“prebiotic”).
Shopping tips for artichokes
- Robinson notes that like broccoli, artichokes’ flavor and health benefits decline each day, so try to buy and eat them when they’re as fresh as possible.
- When shopping, look for firm artichokes that squeak if rubbed together. Softness is a sign that they’re not fresh.
- As long as they’re firm, don’t worry if the leaves are a little brown or streaked like the ones in this picture. This is from frost, not age, and doesn’t impact their nutritional value.
- If you can find violet-colored varietals (likely only at a farmers market or specialty store), they are even more nutritious!
Recipe for Instant Pot artichokes & Good on Everything Aioli
Ingredients
- Whole artichokes – you should be able to fit about 4 in your Instant Pot, but this will depend on how large the artichokes are and the size of your Instant Pot. Instructions are the same regardless of how many you cook (as long as the lid can fit on securely).
- 1 cup water
- 1/4 cup 100% avocado oil mayonnaise. My favorite is Sir Kensington’s, but you can also make your own. I recommend avoiding traditional mayo (or anything) made with canola oil or other low quality, highly processed seed oils – read here for more info.
- Juice from 1 lemon (divided between your sauce and optional: added to the the Instant Pot water)
- 1-2 cloves of minced garlic, depending on size and preference
- Optional: up to 1 tablespoon olive oil
- Optional: up to 1 teaspoon dijon mustard
Instructions for artichokes
- Trim the bottom ~1 inch of the stem and use a serrated knife to cut off the pointed top ~1 inch before giving them a good rinse. Cutting off the top isn’t necessary, but it can allow you to fit more artichokes into your Instant Pot and protect your fingers from the sharp points on some of the leaves. You can also use kitchen shears and snip off any spikes instead.
- Place the trivet in the Instant Pot with 1 cup of water. Optional: add juice from 1/2 a lemon and a big pinch of salt to the water to add flavor to the artichokes as they cook.
- Pile your trimmed artichokes on top of the trivet.
- Secure the lid, seal the top valve, and set to manual, high pressure. For large artichokes in the 8-QT Instant Pot, set the time for 14 mins; 12 mins if they are small (but not baby artichokes). If using a 6-QT Instant Pot, set the time for 23 mins for large; 20 mins for small.
- Manually release the pressure as soon as you hear the beep when the time is up and check to see if they are done (you don’t want these to get mushy!). Pull a few petals when you take off the lid. If they don’t come off easily, seal the lid back on for a few extra mins. If they are close, but just a tad al dente, you don’t even have to add more time. They will steam and keep cooking if they’re sealed in there for ~5 additional mins. If the artichokes are really underdone, make sure there is still enough water in the pot, and pressure cook for a few additional minutes.
To make these on your stove top, you’ll need a large pot and steamer insert. Fill the pot with as much water as you can without submerging the artichokes, cover and put the heat on high. Once the water is boiling, reduce heat to medium low and allow the artichokes to steam for 50-60 minutes. Important: be sure to check the water level every 15 minutes. You will need to add more water as needed while they steam.
Instructions for Aioli
While your artichokes cook, prepare your “good on everything” aioli.
- Combine avocado oil mayonnaise, juice from 1/4 of the lemon, and one small clove of minced garlic. Whisk it all together with a fork.
- Taste the aioli. Since the flavor depends on the size of the lemon and garlic you’re using, we’ve erred on the side of mild flavor to start. If the aioli is too tangy for your taste, add in a spoonful more of mayonnaise or drizzle in some extra virgin olive oil (a teaspoon to start), which will thin out the sauce. If you want more flavor, extra lemon juice, garlic, and / or some Dijon mustard will do the trick!
Other ways to enjoy
Good on Everything Aioli
This aioli is such a versatile sauce. It’s full of flavor, antioxidants (from the lemon and garlic) and healthy fats. I always make a big batch to have on hand because I find ways to use it almost every day.
For the artichokes, I like the consistency of the aioli to be a bit thick since it’s being used as a dip. However, if you thin it out with a little more olive oil, this is great drizzled over all kinds of steamed or grilled vegetables. I love it on sweet potatoes, broccoli, cauliflower, asparagus, and kale. I often use it as a dip for take-out sushi instead of other mayo-based sauces. It can also be used as the base for a Caesar salad dressing if you blend in some additional evoo, Parmesan cheese and anchovies.
If you come up with another way to enjoy this dip, please share!
Yum — I’m going to make artichokes + this aioli tonight!
Yay! Hope they were great!