I (Heart) Artichokes!

Steamed Artichokes with Creamy Garlic and Herb Dipping Sauces

  • Serves:4
  • Prep Time:PT0H10M 0H   10M
  • Cook Time:PT0H30M 0H   30M
  • Total: 0H   40M


**For the artichokes:
    • 2 artichokes
    • 2 cups water
    • 2 to 4 cloves garlic
    • 1 fresh bay leaf
    • 1 teaspoon sea salt
    • ½ lemon
**For the garlic sauce:
    • Makes 2 ½ to 3 cups
    • 2 Yukon Gold potatoes, quartered, steamed and
    • mashed (see note)
    • 1 cup warm water
    • 1 vegan bouillon cube
    • ½ lemon, juiced and zested
    • 2 to 4 cloves garlic (can use the garlic from artichokes), very finely chopped
    • ¼ teaspoon freshly ground black pepper
    • Drizzle of fruity extra virgin olive oil
**For the herb sauce:
  • Makes 2 ½ to 3 cups
  • 1 ½ cups fresh Italian parsley
  • ¼ cup fresh cilantro
  • 2 whole garlic cloves
  • 1/2 teaspoon chili flakes
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1/2 teaspoon smoked sweet paprika
  • 1/3 cup sherry vinegar
  • 1/2 cup or more extra virgin olive oil
  • Ground black pepper, to taste

Remove any tough leaves from the artichokes and trim the stems with a peeler. Trim the crown of each artichoke, and the pointy ends of the leaves if desired, with a pair of kitchen shears or heavy-duty knife.

Bring the water, garlic, bay leaves, salt and lemon to a boil in an Instant Pot set on sauté. Once the liquid is boiling, turn off sauté setting and set a steamer basket or trivet into the vessel. Place artichokes cut-side down (stems pointing up), cover and cook under pressure for 10 minutes (for an average adult artichoke) using the manual setting. Do a quick-release and remove the artichokes with the basket or trivet and let them cool until handleable. Perfect doneness is indicated if you can easily remove a leaf from the center or “tip” of the artichoke.

While the artichokes are cooking and cooling, prepare the sauces.

For the garlic sauce: Dissolve a bouillon cube in a cup of hot water. With a masher or whisk, smash the steamed potatoes. Add hot bouillon broth about a ¼ cup at a time until you have a fairly smooth paste. Gently stir in lemon juice, garlic and olive oil. Add more bouillon water as desired to thin it out.

For the herb sauce: Finely chop Italian parsley and cilantro. Smash and chop garlic into a paste. Put these ingredients in a non-reactive glass or stainless steel bowl and add cumin, salt, paprika and vinegar. Whisk well. Add olive oil and whisk again to incorporate. Add pepper, taste and adjust seasonings as desired.

Let artichokes chill or serve warm with sauces.




Yield: 4 servings, Amount Per Serving: Calories:  413 , Total Fat: 31g, Saturated Fat: 4g, Trans Fat: 0g, Monounsaturated Fat: 22g, Polyunsaturated Fat: 3g, Carbohydrates: 31g, Fiber: 7g, Sugar: 2g, Protein: 5g, Cholesterol: 0mg, Sodium: 984mg, Calcium: 89mg, Iron: 4mg, Vitamin A: 2135IU, Vitamin C: 51mg, Phosphorous: 137mgPotassium: 840mg



instantpot, snack, appetizer, side dish, vegetable, mediterranean, vegan


The InstantPot makes quick work out of the long chore of boiling artichokes, so you can get to the fun part, fast!

See all my recipes on Modernmeal

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