She also offers a sauce (half mayo, half sour cream, and a coupla tablespoons lemon juice). She talks about how she used to make them in her 2008 pressure cooker and suggests for Instant Pot to pressure for 9 minutes.
Trader Joes sells little cartons of small to medium-size artichokes. Did I mention that a co-worker years ago often brought very small ones to work for her lunch, they were cooked in some seasoning (how or what, I don't know)...and she ate them cold. She shared one with me and I've never forgotten how wonderful they were COLD...can u believe? No dipping sauce, nothing. DELICIOUS when you are at work and far from home. I was so surprised. HEALTHY, too!! (The herbs or whatever she cooked them in made all the difference for cold dip-less artichokes.) I just have a feeling that she musta pressure cooked them...for those flavors to have penetrated the way they did... PS: It's been years, but as I recall we ate them whole (in bites, I mean--choke and all). I'm thinking those little baby artichokes must not have developed much choke.
Okay, I finally made smaller artichokes (and the dip) mentioned in the link above. In the Instant Pot, 2 smallish (but not tiny baby) artichokes, cut in half, chokes removed...put on trivet (comes with Instant Pot--has handles)...and 2 cups water poured in, then some spices, herbs... But: a waste of herbs and stuff in the water because the water does not touch the artichokes and we think no flavor addition to the artichokes. However, the speed of doing the smaller artichokes, cut in half, in the Instant Pot is AMAZING! I set it High Pressure, 4 minutes...but 3 minutes would probably be better...maybe even TWO minutes. Made the DIP too: half sour cream, mayo...and put in about 1 Tab of lemon juice. I much preferred it to just mayo. I will make that dip probably from now on!
Instant Pot for artichokes = wonderful! Big whole artichokes take longer, of course. Can error on side of less time, open pot, test, if not to your liking, put lid back on and reset for a few more minutes.
PS: I have lost ALL fear of pressure cooker now, thanks to Instant Pot.
PPS: Made stone soup in it last night. Mostly onions, bit of chix broth, water, very small head of broccoli, frozen Trader Joe's chopped leeks...just a small amount, small amount Penzey's dried shallots, one wilted little last one carrot, tons of chopped celery, garlic. Once cooked for about 5 minutes, turned off, lid off, added cheddar cheese and part of a pint of half and half. Salt, pepper, bay leaf, Madras curry powder. SO GOOD. Clean out the fridge soup. I have now made several wonderful soups using Instant Pot. Way to go! Could not be easier.