GF • P • VEG

The electric pressure cooker is wonderful for artichokes, making them weeknight-accessible since they cook so quickly. The garlic mayonnaise is a rich and creamy touch, but you can certainly skip it and serve these with a bowl of melted butter or olive oil for dipping instead. Or serve them on their own with a squeeze of lemon. If you love artichokes, you don’t need anything added to enjoy them.


2 to 3 garlic cloves

4 medium artichokes

½ lemon, plus 1 teaspoon lemon juice, or more to taste

Kosher salt, to taste

⅛ teaspoon fine sea salt, plus more to taste

1 large egg

1 large egg yolk

¾ cup extra-virgin olive oil


  1. Pour 1 cup of water into the pressure cooker. Smash 1 garlic clove and add it to the water.
  2. To prepare the artichokes, cut off the stems and rub the stems’ cut ends with the lemon half to prevent discoloration. Peel off the tough outer layer of the stems with a vegetable peeler, and then rub the stems with the lemon, too. Place the stems in the water, and set the steamer basket on top of the stems.
  3. Cut off the bottom third of each artichoke, and rub the cut ends with the lemon. Pull off the outer layer of tough leaves (10 to 15 leaves) of each artichoke. Rub the artichokes all over with the lemon half, and place them facing up in the steamer basket. Sprinkle with a little kosher salt, cover, and cook on high pressure for 10 minutes. Release the pressure manually. (Cook for 5 minutes if using small artichokes, and 15 minutes if using large ones.)
  4. Meanwhile, make the garlic mayonnaise: Grate the remaining garlic clove (or use 2 cloves if you like it very garlicky) into a blender, and then add the lemon juice and sea salt. Let it sit for 1 minute. Then add the egg and egg yolk, and blend briefly to combine. With the blender running, pour in the oil in a steady stream until the aioli is thick and creamy. Taste, and add more salt, pepper, and/or lemon juice if necessary.
  5. Serve the artichokes with the aioli on the side for dipping.

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