Ingredients
1cupwater
3garlic cloves
1bay leaf
4artichokes,trimmed, large, fresh
1lemon wedge,fresh
3large egg yolks
¼tspDijon mustard
1tbspfresh lemon juice
¼tspsalt
½cupbutter
Preparation
Pour the water, garlic cloves, and bay leaf into your Instant Pot, and place the steamer basket on the bottom of the pot.
Rub the lemon wedge all over the outside of the trimmed artichokes. Place the artichokes in a single layer on top of the steamer basket, and toss the lemon wedge in the water below. Close lid securely and set the vent to “Sealing”.
Press “Manual”, then press “Pressure” until the light on “High Pressure” lights up, then adjust the +/- buttons until the time reads 10 minutes*.
Cook then carefully, turn the vent to “Venting” for quick release, and wait until all of the steam has released and the valve has dropped. Remove the lid.
Use a pair of tongs to remove the artichokes from the Instant Pot, and serve immediately with dipping sauce. Enjoy!
Put the egg yolks, mustard, lemon juice, and salt into a blender. Cover and pulse until blended.
Melt the butter on the stovetop or in the microwave until melted and hot. With the blender on high speed, slowly pour the butter through the hole in the top.
Blend until it thickens to the consistency of thin to thick mayonnaise.
