Step 1

To prep the artichokes, cut off the very bottom of the stem and cut off the top inch or so of the artichoke. Using kitchen scissors, cut off the very tops of the leaves that have sharp tops all around the artichoke. Slice the artichoke in half, and scoop out the choke (the furry center) from the middle of both halves. Rub lemon juice all over the artichoke to prevent oxidization (optional – if you want to do this, use of one or two of the circular slices you cut from your lemon)

Step 2

Place the trivet attachment into your instant pot, fill the pot with about 2 cups of water, and place your artichokes on top of the trivet. Drizzle olive oil onto the artichokes, and sprinkle in your minced garlic and lemon zest. Season with salt and pepper, and lay your lemon slices across the tops of the artichokes

Step 3

Close the Instant Pot, seal the vent, and cook on manual high pressure for 10 minutes

Step 4

Meanwhile, preheat your grill (I did medium high)

Step 5

When the artichokes are done, quick release the pressure, remove the artichokes, brush on more olive oil, and grill cut side down on your hot grill until there are char lines across the artichokes

Step 6

To make the sauce, stir together the melted butter and lemon juice. Start with 1 tablespoon of lemon juice and add up to 2 depending on how lemony you want the butter sauce to be