THE Ultimate Artichokes (Instant Pot + Grilled)

3 from 2 reviews

This recipe is whole 30 and paleo approved!



For the artichokes

  • 2 artichokes
  • 2 cloves of garlic, finely minced
  • 1 lemon, fully zested and then sliced into thin circles
  • Olive oil, salt, and pepper

For the sauce

  • 1/4 cup butter, melted (or ghee if whole 30/paleo)
  • 12 tablespoons lemon juice


  1. To prep the artichokes, cut off the very bottom of the stem and cut off the top inch or so of the artichoke. Using kitchen scissors, cut off the very tops of the leaves that have sharp tops all around the artichoke. Slice the artichoke in half, and scoop out the choke (the furry center) from the middle of both halves. Rub lemon juice all over the artichoke to prevent oxidization (optional – if you want to do this, use of one or two of the circular slices you cut from your lemon)
  2. Place the trivet attachment into your instant pot, fill the pot with about 2 cups of water, and place your artichokes on top of the trivet. Drizzle olive oil onto the artichokes, and sprinkle in your minced garlic and lemon zest. Season with salt and pepper, and lay your lemon slices across the tops of the artichokes
  3. Close the Instant Pot, seal the vent, and cook on manual high pressure for 10 minutes
  4. Meanwhile, preheat your grill (I did medium high)
  5. When the artichokes are done, quick release the pressure, remove the artichokes, brush on more olive oil, and grill cut side down on your hot grill until there are char lines across the artichokes
  6. To make the sauce, stir together the melted butter and lemon juice. Start with 1 tablespoon of lemon juice and add up to 2 depending on how lemony you want the butter sauce to be


If you’ve never prepped an artichoke before and these instructions seem like a lot to process, there are tons of YouTube videos on “How to Prep an Artichoke” that you can watch for extra help!