Instructions

1. Cut the stems off the bottom of the artichoke so that only about ¼ inch remains, cut off the top, and then peel off and discard any outer leaves that are dry
2. Add the water, garlic, salt, onion powder, bay leaf and juice of ½ lemon into the instant pot. Set the instant pot rack/trivet inside over the water
3. Place the artichokes onto the trivet with the stems down pointing to the bottom of the instant pot. Put the lid on the instant pot and set the valve to “sealing”
4. Set the instant pot to manual high pressure for 10 to 20 minutes, 10 minutes for small artichokes, 15 minutes for medium sized artichokes, 20 minutes for large artichokes or artichokes that have dense, tightly packed leaves. A rule of thumb is 10 minutes if you can fit 4 artichokes into your instant pot, 15 minutes if you can fit 3, and 20 minutes if you can only fit 2 artichokes in the instant pot
5. Once done, do a quick release and remove the lid. For softer, less crisp tender artichokes, allow the instant pot to do a natural release
6. Remove the artichokes from the instant pot and serve with lemon wedges and with a dipping sauce of your choice, such as garlic aioli, lemon mayo, or melted butter