Instant Pot Artichokes with Chipotle Mayo Dip
Prep time
Cook time
Total time
These Instant Pot Artichokes with Chipotle Mayo Dip are easy, delicious, and so full of flavor. Using the Instant Pot helps to jump start the cook time, and the chipotle mayo gives a great zing!
Author: Mama Harris' Kitchen
Recipe type: Side Dish, Vegetables, Instant Pot
Cuisine: American
Serves: 3 artichokes
Ingredients
- 3 medium artichokes, leaves trimmed
- 1 lemon wedge
- 1 cup chicken broth
- 1 teaspoon minced garlic
- Himalayan sea salt
For the Chipotle Mayo
- 1 tablespoon mayonnaise
- 1 teaspoon chipotle mayo
- ½ teaspoon lemon juice
- ¼ teaspoon dry basil
- ⅛ teaspoon garlic salt
- ⅛ teaspoon ground black pepper
Instructions
- Wash the artichokes, then pat dry.
- Use a serrated knife to cut the top ¼ to ½ inch off the top for a flat surface, and the stem to make it short and straight so it can sit nicely on the rack in the pot.
- Using kitchen shears, cut the thorny tips of the leaves making them flat.
- Cut any smaller leaves off that are located at the lower part of the stem, if necessary.
- Cut a lemon in half, then cut one half into 2-3 wedges. Rub each lemon wedge along all of the cut edges of the artichoke to prevent browning and add a bit of flavor.
- Then sprinkle with Himalayan Pink Salt.
- Place the removable trivet/rack inside of the instant pot, then add chicken stock, minced garlic, and the used lemon wedges below the rack.
- Carefully sit the artichokes on top of the rack (sitting on the stems), then put the top of the Instant Pot on, then switch the lever to "sealing".
- Power the Instant Pot on, then press Manual/Pressure Cook button, and adjust the time to 11 minutes using the + or - button.
- Mix all of the ingredients for the Chipotle Mayo dip together while the artichokes cook.
- Once the Instant Pot is done cooking, allow to sit for 5 minutes and naturally release the pressure.
- Once 5 minutes has passed, switch the Instant Pot lever to "Venting".
- Using long handled tongs, removed the artichokes from the Instant Pot and place on a serving dish.
- Serve the dip in small dishes with each artichoke.
- Enjoy!
Notes
To eat, take one of the outermost leaves that are low towards the stem and pull it off. Holding the artichoke by the cut ends, dip the bottom of the leaf into the Chipotle Mayo Dip, then scrape the bit of meat off of the edge of the leaf with your teeth.
Continue to work your way to the middle of the artichoke. Once you begin to reach the thinner, sharper leaves buried in the middle, pull them off and discard. Below these leaves will be a bit of fuzziness, I scrape this off with a sharp knife or the bottom of a large spoon. Then you will be left with a disc shaped middle, about ½ inch thick. This is the artichoke heart and the very best part of eating artichokes. Be sure the stem is cut off, then dip and savor that goodness.
Continue to work your way to the middle of the artichoke. Once you begin to reach the thinner, sharper leaves buried in the middle, pull them off and discard. Below these leaves will be a bit of fuzziness, I scrape this off with a sharp knife or the bottom of a large spoon. Then you will be left with a disc shaped middle, about ½ inch thick. This is the artichoke heart and the very best part of eating artichokes. Be sure the stem is cut off, then dip and savor that goodness.
Nutrition Information
Serving size: 1 artichoke Calories: 113 Fat: 4.8 g Saturated fat: .6 g Trans fat: 0 g Carbohydrates: 12.1 g Sugar: 1.5 g Sodium: 326.2 mg Fiber: 6 g Protein: 5.2 g Cholesterol: 326.2 g
Recipe by Mama Harris' Kitchen at https://mamaharriskitchen.com/2020/02/instant-pot-artichokes-with-chipotle-mayo-dip/