I LOVE artichokes. I think some of it appeals to my strange desire to deconstruct foods when I eat them. For example, I would never bite into a gluten-free Oreo-like cookie. It must be twisted open, licked, and then eaten. So, artichokes are the perfect food because you have to pick them apart and scrape them with your teeth. Eating them is time consuming and satisfying, not to mention delicious.
They are also time-consuming to cook. Because of this, they turn into a treat for the family, because who wants to steam something for an hour?! Enter the Instant Pot. I love this kitchen tool so much. You literally set it and forget it, and it cuts down the cooking time of your artichoke by at least half.
Here is what you need to assemble a perfect grilled artichoke. I account for one artichoke per person.
4 big artichokes (I learned from my sister that they should be squeaky if you gently smoosh the leaves together)
1 cup of water (or more if you are steaming on the stove)
Avocado oil (I really like the spray or this)
Salt and pepper, to taste
Your dip of choice:
Prepare your artichokes by cutting the stem so that it is about an inch long. Then, cut off the top section of the artichoke, about the top inch. I then use a pair of scissors to cut off the pointy parts of each leaf. See, time consuming!
If using an Instant Pot:
Put the water and the juice of one lemon into the base of the Instant Pot. Add the steamer in and put your artichokes on top of it. Set it to manual for 15-20, depending on the size of the artichokes. The bigger the artichoke, the longer it will take to cook. Quick release and let cool.
If using the stove top:
Put water and lemon juice into a large stock pot. Insert a steamer and lace the artichokes on top. Cover the pot and let the artichokes cook for 45-60 minutes. You can check for doneness by pulling off an outer leaf. If it is easily removed it is cooked enough. Let cool.
Steaming on the stove or in the Instant Pot can be done well ahead of time if you wish.
Once cool enough, slice the artichoke in half lengthwise and scoop out the choke (the little hairs) with a spoon. Spray with avocado oil (or rub some onto the artichokes), sprinkle with salt and pepper.
Grill, cut side down, over medium flame, for 10-15 minutes, until the artichoke is charred. Serve with your favorite dipping sauce.