Artichokes Vinaigrette

Steamed / Instant Pot Artichokes Vinaigrette

Steamed artichokes are served with a tangy vinaigrette for an irresistible appetizer or side dish.

Course Appetizer, Side Dish
Cuisine Mediterranean
Keyword artichoke, quick and easy
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 2 -4
Calories 120 kcal
Author Jessica Levinson


For the Artichokes:

  • 2-4 medium artichokes
  • 1 lemon cut in half
  • 5-10 black peppercorns
  • 2 sprigs thyme
  • 1-2 peeled and smashed garlic cloves
  • 1 bay leaf
  • Kosher salt

For the Vinaigrette:

  • 2 tablespoons balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon grainy mustard
  • 1 garlic clove, minced (optional)
  • Kosher salt and pepper


To Prepare the Artichokes:

  1. 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.

Making Artichokes in a Traditional Pot:

  1. 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.

  2. Add the artichokes to the pot and simmer, covered, until tender, about 20-30 minutes. Drain, discarding the lemon slices and herbs; let cool slightly.

Making Artichokes in the Instant Pot:

  1. 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.

  2. 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.

  3. 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.

  4. 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. 

To Prepare the Vinaigrette:

  1. 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.

To Eat the Artichokes:

  1. Pull off the outer petals of the artichoke one at a time.
  2. Dip white fleshy end in the vinaigrette. Tightly grip the other end of the petal. Place in mouth, vinaigrette side down, and pull through teeth to remove the soft, pulpy portion of the petal. Discard the remaining petal.
  3. When you get close to the middle of the artichoke, the petals will become prickly and not have a fleshy edible part. DO NOT EAT THESE!
  4. With a knife or spoon, scrape out and discard the inedible fuzzy part (called the "choke") covering the artichoke heart. The remaining bottom of the artichoke is the heart. Cut into pieces and dip into the vinaigrette to eat.