Artichokes With Roasted Garlic Butter
By :The Keto Reset by Mark Sisson
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Artichokes are another ingredient that seem tailor-made for pressure-cooking. This recipe is a great reason to keep extra portions of roasted garlic compound butter on hand, ready for action.
Votes: 6
Rating: 4.5
Rate this recipe!
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Artichoke
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 4 medium artichokes (see note)
  • 1 lemon halved
  • 1 lemon wedges for serving
  • 1 cup Water
  • 8 tbsp Roasted Garlic Compound Butter or 8 tablespoons unsalted butter plus 2 cloves garlic, grated
Course Side Dish
Cuisine Modern
Difficulty Easy
Duration 15-30 min
Diet Keto
Cooking Technique Pressure Cook
Main Ingredient Artichoke
Prep Time 10 minutes
Cook Time 10 minutes
Servings
4 servings
Ingredients
  • 4 medium artichokes (see note)
  • 1 lemon halved
  • 1 lemon wedges for serving
  • 1 cup Water
  • 8 tbsp Roasted Garlic Compound Butter or 8 tablespoons unsalted butter plus 2 cloves garlic, grated
Votes: 6
Rating: 4.5
Rate this recipe!
Instructions
  1. Prepare the artichokes by trimming the stems flush with the bottoms. Peel away any browned outer leaves. Chop off the tops of the artichokes (about one-quarter of the way down). Using kitchen shears, snip off the thorny tips of the remaining leaves. Rinse the artichokes under running water and shake off excess water. Rub the cut edges of the artichokes with the cut half of the lemon to help slow them from browning.
  2. Pour the water into the Instant Pot. Place the metal steam rack/trivet or steamer basket inside. Set the artichokes upright on the rack, stacking them if necessary. Secure the lid and turn the steam release valve to Sealing. Press the Pressure Cook or Manual button and set the cook time to 10 minutes.
  3. When the Instant Pot beeps, allow the pressure to release naturally for 10 minutes, then carefully switch the steam release valve to Venting.
  4. Meanwhile, if using the already-made compound butter, melt it in a small saucepan over low heat. If making fresh garlic butter, gently melt the butter in a small saucepan over medium heat, stir in the grated garlic, and simmer for 1 minute. Remove either garlic butter from the heat.
  5. When the pressure is fully released, open the lid. Use tongs to carefully remove the artichokes to serving plates. Serve the artichokes with lemon wedges and individual dishes of melted garlic butter for dipping.
Recipe Notes

“Medium” artichokes weigh about 1/4 pound and are approximately the size of softballs. If you are using larger artichokes, you will need to adjust the cooking time accordingly. Start by adding 3 to 5 minutes of cooking time. You can always reseal the Instant Pot and add more time if needed.

6 replies
  1. Jamesthecook
    Jamesthecook says:

    Did this and the artichokes came out perfect. I will most likely make them this way again.

  2. Mhead778
    Mhead778 says:

    I cooked them longer than the required time so that they would soften, but they were inedible. So sad. My forst Instant Pot fail.

  3. DDDD-1
    DDDD-1 says:

    Perfect cooking process for a very hard item. Added fresh thyme to garlic butter. Strain the butter to remove the garlic and herbs for serving.

  4. Michael
    Michael says:

    Well i must have had artichokes that were bad. I cooked them for 11 minutes and rested for eleven. So tough I couldnt pull the leaves off. I did cut the top off but cooked it with the cut side down like othe recipes said.

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