How to Cook Artichokes in the Instant Pot or Stovetop Pressure Cooker

Ingredients

• 2 medium-sized artichokes
• 1 cup water
• 1-2 T fresh lemon juice, optional
• 1/2 tsp. dried lemon zest or 1-2 tsp. fresh lemon zest
• 1 tsp. dried shallots or 2 tsp. minced fresh shallots

Directions

1. To get the artichokes ready, slice away the browned tip of each stem, remove the very bottom leaves, and peel the stems if they seem tough. Once the stems are trimmed and peeled, cut each artichoke through the stem into halves. With a small sharp knife, cut deeply underneath the fuzzy choke in each half. Hold the innermost leaves and pull them free, bringing the choke out with them. Remove all of the choke while keeping as many leaves intact as you can. If you want, use kitchen shears to snip the pointed leaf tips.
2. For the Instant Pot, prepare the artichokes by trimming the stems, halving them, removing the choke, and clipping the leaves if you like, as described above.
3. Set a steamer basket inside the Instant Pot and pour in 1 cup of water. If desired, add a few tablespoons of fresh-frozen lemon juice to help prevent browning.
4. Arrange 4 artichoke halves in the Instant Pot with the cut sides facing down. This was done in a 6 Quart Instant Pot, with room that likely could have held a couple more halves.
5. Secure the lid, then set the Instant Pot to MANUAL, HIGH PRESSURE, 8 minutes.
6. When the cooking time finishes, release the pressure using QUICK RELEASE.
7. Serve the artichokes hot or cold.
8. For a stovetop pressure cooker, prepare the artichokes by trimming the stems, cutting them in half, removing the choke, and trimming the leaves if you prefer, as described above.
9. A 3.7 quart Kuhn Rikon pressure cooker was used to cook 4 artichoke halves at once, though it would probably hold a couple more.
10. Place the metal rack in the base of the pressure cooker. Pour in 2 cups water, adding lemon juice if you want, then add the artichokes with the cut sides facing down.
11. Set the pressure cooker over heat, fasten the lid, and bring it up to HIGH PRESSURE.
12. Reduce the heat just enough to hold high pressure, then cook under pressure for 6 minutes. Begin the timer as soon as high pressure is reached.
13. After 6 minutes, release the pressure with QUICK RELEASE, then open the lid carefully.
14. Check doneness by tugging out 1 leaf; it should come away easily, the end should be tender, and a fork should slide into the stem without much resistance.
15. If the artichokes need a bit more time, set the lid back on without locking it and cook for a few minutes longer.
16. Serve the artichokes hot or cold.