Instructions

Trim the artichokes like this, rubbing them with lemon as you go. Place in a bowl of water, with some lemon juice, until all of the artichokes are done. This prevents them from turning brown.

(In Rome the first artichokes are from the top of the plant and are prized. The stems are very thick and also edible once trimmed)

If the artichokes are rather large, and you don’t know if they are the first of season, cut them in half, through the root, and carefully remove the choke with a small knife or spoon.

Place the artichokes in the instant pot, stem side sticking up if whole. Tuck the potato chunks in if using.

Pour in the water. The pour olive oil over them, and add salt, pepper, garlic and herbs.

Close and seal Instant Pot. Set on high heat for 8 minutes (7 minutes if you have cut them in half). When done, fast release.

They are best when served at room temperature, with a bit of the cooking liquid poured on top. It’s delicious to dip bread into!