Fire roasted artichokes are one of my favorite spring vegetables. I immediately gravitate towards them on any restaurant menu, but they can be annoying to make at home. I’ve figured out a super simple and easy method to make fire roasted artichokes, and it involves my favorite new cooking tool: the instant pot. Cooking the artichokes in the pressure cooker ensures that they are perfectly and evenly cooked in minutes. For this fire roasted artichoke recipe, I used baby artichokes, but you can use the exact same method for full size artichokes as well.
Ingredients
- 1 lb baby artichokes
- 2 cups water
- ½ cup white wine
- Juice of 1 lemon
- 2 tbs olive oil
- ¼ cup grated parmesan cheese
- Kosher salt to taste
Dipping sauce
- ¼ cup 2% Greek yogurt
- 1 large cloves of garlic, crushed
- Zest of 1 lemon
- Kosher salt and pepper to taste
Start by preparing the artichokes. In a large bowl, add the water, white wine, and lemon juice.
Remove the tough outer leaves from each baby artichoke, then cut the top inch of pointy leaves off. Once you’ve done that, slice each artichoke in half right down the center, then drop them into the lemon, wine, and water mixture. This will help keep the artichokes from oxidizing, and will help flavor them.
Note**If you’re using full size artichokes and want to present them whole, just remove the outer leaves and cut off the top. Don’t cut them down the center.
Once all of your artichokes have been prepared, place the steamer basket into your instant pot and add in the artichokes and liquid.
Note** you can do this in a pot on the stove, but it will take longer and the artichokes won’t cook as evenly.
Close the instant pot, and make sure that the top is set to steaming and not venting. Press pressure cook, and set the instant pot for 10 minutes on high pressure. (If you’re using full size artichokes, you’ll probably need more like 15 minutes in the instant pot)
Once the timer goes off, do a quick release and wait until the pressure comes down.
While you’re waiting, set your oven to broil and line a baking sheet with tin foil. Once the pressure has dissipated, remove the artichokes and place them cut side up on your prepared baking sheet. Drizzle with the olive oil, about ¼ tsp kosher salt, and parmesan cheese. Place under the broiler until the artichokes are slightly golden, about 5-10 minutes.
For the dipping sauce, I use a simple yogurt base. Just mix everything together and serve with your fire roasted artichokes. These can be served hot or at room temperature. Enjoy!