Instant Pot Artichokes with Lemony Vegan Aioli

Not sure how to steam a whole artichoke? An electric multicooker such as the Instant Pot turns this delicate task into a walk in the park. With this recipe, we show you how to cook artichokes to tender perfection in the Instant Pot and how to serve and eat them. We’ve also paired the steamed veggie delicacy with a lemony vegan aïoli dipping sauce to provide a kick of bright acidity that complements the rich artichoke flesh. Enjoy these Instant Pot artichokes as an appetizer or side dish when you’re serving up a vegan Mediterranean-inspired dinner!

For more inspiration, check out these tasty ideas:

By Ellen Boeke,


  • 12.3-oz. package extra-firm silken-style tofu
  • ¼ cup lightly packed fresh parsley
  • 2 clove garlics
  • Pinch cayenne pepper
  • 4 tablespoons lemon juice
  • 1 clove garlic, minced
  • ¼ teaspoon freshly ground black pepper
  • 4 small fresh globe artichokes (8 oz. each)
  • 2 lemon wedges


  • For Lemony Aïoli, in a blender combine tofu, parsley, 1 clove of the garlic, the cayenne pepper, and 2 tablespoons lemon juice. Cover and blend until smooth and creamy. Chill before serving.
  • Mince the remaining clove garlic. In a bowl stir together remaining lemon juice, minced garlic, and black pepper. Trim stems from artichokes and remove tough outer leaves. Cut about 1 inch off the top of each artichoke; snip off the sharp leaf tips. Gently loosen leaves and brush lemon juice mixture onto cut edges, working the brush between leaves.
  • Place wire rack in a 6-quart Instant Pot or other electric multicooker. Place artichokes and lemon wedges on the wire rack. Add 2 cups water. Lock lid in place; set pressure valve to sealing. Set cooker on high pressure to cook 18 minutes. Carefully quick-release pressure according to manufacturer’s directions. Open lid carefully.
  • Serve artichokes with Lemon Aïoli Dipping Sauce. To eat, pull leaves from artichokes, dip in sauce, gently bite down, and scrape off tender part of leaves as you pull them out from between your teeth. When the leaves are gone, scrape away the fuzzy choke with a spoon, then use a knife and fork to cut out and eat the artichoke heart.

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Hi kind souls Thank you soooooo much

About the Author

Ellen Boeke headshot

About the Author

Ellen Boeke

Ellen Boeke has more than 25 years of experience as a recipe developer and food editor. She holds Bachelor's of Science degrees in consumer food science and journalism from Iowa State University and attended Le Cordon Bleu in Paris, France. Find her on LinkedIn.
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