INSTANT POT ARTICHOKES
with lemon dipping sauce
⭐️ 4 whole artichokes ⭐️ 1 lemon, sliced ⭐️ 1 bay leaf ⭐️ 1 cup water or broth ⭐️ ¼ tsp kosher salt ⭐️ ¼ tsp ground pepper
⭐️ 2 tbsp lemon juice ⭐️ ⅓ cup extra virgin olive oil ⭐️ 1 tsp dijon mustard ⭐️ 1 tsp dried oregano ⭐️ 1 tsp honey ⭐️ ½ tsp kosher salt
DIPPING SAUCE INGREDIENTS
⭐️ Artichokes are in season NOW! Peak season is March - June. ⭐️ Artichokes are super high in fiber and low in calories
Trim the artichoke stems using a paring knife.
Slice 1" from the top. Loosen the center leaves.
Trim the tops of the exposed leaves.
Add water, lemon slices, and bay leaf to the inner pot, then fit with a trivet.
Place trimmed artichokes onto the trivet; overlap or stacking is okay.
Pressure cook high pressure for 9 minutes, then quick release.
Serve warm with lemon dipping sauce.
Testing for doneness - if a leaf pulls off with little resistance, the artichokes are cooked through.