Step 1

To prep artichokes: Rinse whole artichokes. Cut off all but 1 inch of the stem and cut 1/2 to 1 inch off the artichoke's pointed top. Snip off any pointy leaf ends with kitchen shears and (optional) rub the cut ends with the cut side of a lemon.

Step 2

Add to the pot: Place artichokes on a trivet in the Instant Pot and add WATER.

Step 3

Pressure cook: Close lid, turn valve to sealing, and pressure cook on HIGH using the following guide:4-6 minutes (small artichokes)8-12 minutes (medium artichokes)13-18 minutes (large artichokes)Since pressure cookers vary, I used time spans instead of specific times, so you can start on the low end and add more time, if needed.

Step 4

Natural pressure release: Once the pressure cook cycle is complete, let the pot sit undisturbed for a 10 minute natural pressure release (NPR).Carefully turn pressure release valve to "Venting" to release any remaining steam. Open the lid.

Step 5

Test for doneness: Artichokes are done when the heart can be easily pierced with a knife and leaves are easily pulled off. If they need more time, pressure cook for 1 minute followed by another 10 minute natural release. Note: it's very easy to overcook artichokes, so remember, it's always better to course correct an undercooked artichoke than get stuck with overcooked artichokes.

Step 6

Remove from pot: Carefully transfer artichokes out of the pot and allow to cool to room temperature.

Step 7

Prepare to serve: Cut the artichoke in half or quarters and (optional) remove the fuzzy "choke" center.

Step 8

Serve: Scatter lemon wedges and serve with garlic aioli or melted garlic butter as a dipping sauce.

Step 9

Allow artichokes to cool completely. Refrigerate in an airtight container up to 3 days. Serve chilled or warmed.