These Pressure Cooker Artichokes Keto make steaming artichokes way less intimidating and it only takes 20 minutes to make.
These Pressure Cooker Steamed artichokes are one of the easiest recipes to make and it takes only 20 minutes to make. You just need to cut the stem and the top of the artichoke, throw it in the Pressure Cooker, along with water and any aromatics you want. I used dried rosemary and bay leaves. It might seem a little intimidating at first, but trust me it is so foolproof. I love dipping artichokes in pesto or a sun-dried tomato dip. Artichokes are a great spring vegetable, although it is available most of the year.
The heart of the artichoke is the best part and it is completely edible. The innermost leaves are the softest but you can eat the outermost by scraping with your teeth and eating the tender parts. I find that steaming artichokes is the best way to make them to give them the right amount of moisture.
You'll only need a few simple ingredients to make this. The exact measurements are listed in the recipe card below. Here's an overview of what you'll need:
- Dried parsley
- Bay leaves
- Olive oil
See recipe card for Pressure Cooker Artichokes Keto quantities.
Rinse the artichoke with water and pat dry with a paper towel. Take the artichoke and remove any outer part leaves that may seem dry. Cut the stem off, and an inch from the top until the inside is exposed.
Add a cup of water into the Pressure Cooker and dried parsley. Place the trivet into the Pressure Cooker and then the artichokes on top of the trivet.
Close the lid and pressure cook on high for 20 minutes.
Take the artichokes out and drizzle with olive oil and season with salt.
Hint: The innermost leaves are the best part to eat!
Artichokes: Artichokes have a nice olive green color to them (they can sometimes be purple) and always stand out next to other vegetables at the supermarket. Make sure the leaves are tight and not loose. When artichokes start going bad, their leaves become loose, shriveled, and dried out. The more packed they feel, the fresher they are.
Spices: I used bay leaves and parsley for a nice aromatic method to cook the artichokes. You do not need to use spices at all, but if you do, feel free to use any variation you want. I like using dried parsley but you could use dried basil, rosemary or even Italian seasoning.
Olive oil: For best quality artichokes, use extra virgin olive oil to top on the artichokes.
Cooking is a chance to be creative! Have fun with it and feel free to make your own variation.
- Deluxe - make a dipping sauce like a lemon aioli, sundried tomatoes or pesto.
Check out these Air Fried Bok Choy.
Equipment can have a big impact on how a recipe turns out. I love using my Instant Pot to make this recipe, although you can use any pressure cooker you prefer.
This will be good in the refrigerator for 2-3 days.
These ingredients don't stand up well to freezing.
Feel free to use any spices you prefer. This recipe is very foolproof!Print
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove