Ingredients:

  • 4 large fresh artichokes (about 1 pound each or 450 grams)
  • 1 lemon (sliced)
  • 2 cups water (480 ml)
  • ½ cup unsalted butter (113 grams)
  • 4 cloves garlic (minced)
  • 1 tablespoon fresh parsley (chopped)
  • 1 tablespoon fresh basil (chopped)
  • Salt and pepper to taste

Instructions:

  1. Trim the stems of the artichokes and remove the tough outer leaves. Cut the top inch off each artichoke and rub cut areas with lemon.
  2. Pour water into the pot and insert the steamer basket or trivet. Arrange the artichokes upright in the pot, stacking if necessary.
  3. Close the lid of the Instant Pot and set the valve to sealing. Select the manual setting and set the timer for 15 minutes. Let the pressure release naturally for about 10 minutes, then quick-release any remaining pressure.
  4. While the artichokes are cooking, melt butter in a small saucepan over medium heat. Add minced garlic and sauté until fragrant (about 1-2 minutes). Stir in parsley, basil, salt, and pepper. Remove from heat.
  5. Remove artichokes from the pot and drain excess water. Serve warm, drizzled with garlic herb butter.