Steamed artichokes are served with a tangy vinaigrette for an irresistible appetizer or side dish.
Pull off the short tough outer leaves of the artichokes and cut off the top 1/2 inch of the artichokes. Using kitchen scissors, trim off the sharp points of the remaining leaves. Rub the cut portion of the artichokes with the cut side of a lemon half.
Slice the other half of the lemon. Place in a medium to large pot of water along with the peppercorns, thyme, bay leaf, garlic clove, and a large pinch of salt. Bring to a simmer, cover and cook over medium-low heat for 10 minutes.
Slice the other half of the lemon. Place in the inner pot of the Instant pot along with the peppercorns, thyme, bay leaf, garlic clove, a large pinch of salt, and 1 cup water.
Put steamer basket in the inner pot and place prepped artichokes on top in a single layer. Close the IP lid and turn the steam release handle to the "sealing" position.
Press "pressure cook" until the light is on high pressure. Set time to 10 minutes (12 minutes for very large globe artichokes). Step away from the IP and let it do its work.
When done cooking, using gloves, turn the steam release to the "venting" position to let the steam out. Once the valve has dropped, open the lid and use a pair of tongs to transfer steamed artichokes to a plate or bowl.
In a small bowl, whisk together the vinegar, oil, mustard, and garlic (if using). Season with salt and pepper. Serve the artichokes with the vinaigrette for dipping.