My family loves it when we can find artichokes at a good price. It doesn’t happen often enough, especially with really good ones. We get lucky sometimes at a local dollar store that often has excellent produce. Steaming artichokes can take a long time, so they’re perfect for the Instant Pot. These Instant Pot artichokes go great with lemon butter dipping sauce.

Our favorite artichokes are the globe variety. They have more of a round shape, both to the artichoke and to the leaves. Sometimes the store includes a long stem with them. The long stem can be peeled, steamed, and eaten just like the rest of the artichoke. We like the flavor of these better than the artichokes that have a more pointed shape. They’re also bigger. We can’t always find them, but when they’re available and the price is right, guess what’s for dinner! These ones aren’t globe artichokes, but they were pretty good anyhow.

These artichokes are usually a full meal for us. You can go with just a half artichoke per person and serve some other food with them, but my family always wants a whole artichoke each.

My Instant Pot can only hold about 2-3 artichokes at a time. That’s with them sliced in half and carefully arranged in there. This means that most times we have to do two rounds of cooking in the Instant Pot. That’s okay for us because we finish them off in the oven anyhow. No worries that someone will have a cold artichoke that way.

Prepare the artichokes for the Instant Pot by washing and cutting the stem off if necessary. You can also trim the thorns off the petals if you like. Some varieties have a fairly sharp thorn on the tips of the petals.

Slice the artichokes in half from top to bottom. Use a spoon to clean out the fuzzy choke in the center. Clean the spoon off well when you’re done – the little bits of the choke are hard to get off if they dry on.The dishwasher won’t be able to handle it, or at least, mine can’t.

Pour chicken or vegetable broth into the Instant Pot, and put in your trivet. The height of your trivet may determine how many artichokes you can cook at a time, as well as the size of your Instant Pot.

Arrange the artichoke halves in the Instant Pot. I start by going around the edges. Sometimes one half can fit in the middle. If you have enough room to do it safely, you can stack halves on the top. Keep in mind where the fill limit is on your Instant Pot.

Sprinkle the artichokes with spices and minced garlic. Seal the lid. Use the Manual button to set the cook time to about 9-11 minutes.

Make sure the artichokes are completely cooked before this next step. It’s a real pain having to gook them further in the Instant Pot, as it takes a while to get the pressure back up, but sometimes it’s necessary. A petal should pull off easily when they’re done.

Preheat the oven to 350 degrees F. Place the artichokes on a baking sheet with the cut side up. Sprinkle with grated Parmesan cheese. Bake for 10-15 minutes, so the cheese is just melted.

While they bake, make the lemon butter sauce. Melt the butter in the microwave, then add the olive oil, lemon juice, garlic, Italian seasonings, garlic, salt, and pepper. Mix well and serve as a dipping sauce for the artichokes.

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Instant Pot Artichokes With Lemon Butter Dipping Sauce

Ingredients

• 2 artichokes
• 1 cup chicken broth
• 1 tsp Italian seasonings
• 2 tsp minced garlic
• 1/4 cup grated Parmesan cheese

Instructions

• Wash artichokes and slice off any excess stem if necessary. Slice the artichokes in half from top to bottom. Clean out the choke portion from the inside of the artichoke.
• Pour chicken broth into bottom of the Instant Pot. Put in the trivet, then add sliced artichokes on top.
• Sprinkle with seasonings and minced garlic. Seal the lid. Use the manual setting of the Instant Pot and set to cook for 9-11 minutes.
• Make sure the artichokes are fully cooked. A petal should pull off easily.
• Preheat the oven to 350 degrees F.
• Arrange the artichokes on a baking sheet with the cut side up. Sprinkle with Parmesan cheese. Bake for 10-15 minutes or until cheese is just melted.
• Serve with the lemon butter dipping sauce below.

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Lemon Butter Sauce For Dipping Artichokes

Ingredients

• 1/2 cup butter
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 1 tbsp minced garlic
• 1 tsp Italian seasonings
• salt and pepper to taste

Instructions

• Place butter in a microwave safe bowl and melt butter in the microwave.
• Add in olive oil, lemon juice, garlic, seasonings, salt and pepper. Mix well and use as a dipping sauce for artichokes.

Bake the pie crust for 10 mins in a 425-degree oven

Mix the potatoes, salt, pepper, garlic powder, and 1 1/2 cup of cheese
together until well mixed. Fold in the broccoli put in the pie crust and top with the remaining cheese. Bake for 20 mins at 350 until the cheese is melted and golden brown.

1 can of wax beans (drained and rinsed)
1 can of red kidney beans (drained and rinsed)
1 can of French-style green beans (drained and rinsed)
1 can of small sweet corn kernels (drained and rinsed)
1 red pepper (cut into slivers)
1 red onion (sliced into very thin rings)

Dressing:

2/3 cup of sugar
1/3 cup of olive oil
2/3 cup of cider vinegar
1 teaspoon of salt
teaspoon of pepper
1 tablespoon of parsley

1) Place all of the vegetables in a stainless steel or glass bowl.

2) Mix all of the dressing ingredients in a saucepan.

3) Bring the ingredients just to a boil.

4) Pour the mix immediately over the vegetables in bowl.

5) Thoroughly stir to mix the dressing with the ingredients.

6) Transfer the mix to a non-plastic serving dish with a lid.

7) Chill the salad well for at least two hours before serving.

1) Chop up the okra into 2 to 3 pieces.

2) Heat cup of vegetable oil.

3) Add the fenugreek seeds and cumin seeds.

4) Cook the ingredients over low heat. When you start to hear the seeds crackle, add the chopped okra and grated coconut.

5) Next, add salt and a pinch of sugar.

6) Make sure to sprinkle a few drops of water from time to time.

7) When the okra becomes soft, add in the chopped coriander leaves.

Directions

1. Cut up summer squash, zucchini, onion, carrots and broccoli.
2. Melt butter in frying pan and add vegetables, garlic, balsamic vineger, salt and pepper.
3. Cover and cook until tender.
4. Uncover and turn up heat slightly to brown.

Directions

1. In 2 tablespoons oil, lightly fry the bread cubes until golden and crisp. Drain.
2. Mix 1 tbsp. oil, vinegar, onion, and salt. Pour over drained green beans in skillet and stir until hot.
3. Sprinkle with cheese and bread cubes.

1) Place the black-eyed peas and water into a large pot.

2) Bring the mixture to a boil.

3) Let simmer for 20 to 25 minutes.

4) Add chopped collard greens, garlic and seasonings (excluding the Tabasco sauce).

5) Simmer for at least 30 minutes (or until the peas are soft and the greens are cooked well). If necessary, you can add more water, as this dish does not overcook.

6) Spoon the final outcome into a bowl and top with Tabasco sauce.

1) Slice the acorn squash in half. Scrape out the seeds and the strings.

2) Place the squash face down in a casserole pan filled with 1/2 inch of water.

3) Sit the pan in a 350-degree oven for about 10-15 minutes.

4) While the squash is steaming, peel and slice the apples.

5) Mix in the brown sugar.

6) Take the squash out of the oven, placing face up, and fill the cavities with the apple mixture.

7) Add a pat of margarine to each half and top with a shake or two of nutmeg.

8) Cover very lightly with foil.

9) Bake the dish until the apples and squash are soft and cooked. This takes approximately another 1/2 hour.