¹⁄₂ cup water

¹⁄₂ cup chicken broth

2 garlic cloves, smashed

2 artichokes, stems and tough outer leaves removed and leaf points trimmed

FOR THE SAUCE

6 tbsp mayonnaise

1¹⁄₂ tbsp Dijon mustard

2 tsp lemon juice

¹⁄₄ tsp fine grind sea salt

¹⁄₄ tsp ground black pepper

1 Make the sauce by combining the mayonnaise, Dijon mustard, lemon juice, sea salt, and black pepper in a medium bowl. Stir until well combined. Cover with plastic wrap and transfer to the refrigerator.

2 Add the water, chicken broth, and garlic to the inner pot. Stir.

3 Place the steam rack in the inner pot and place the artichokes upside down on the rack.

4 Cover, lock the lid, and flip the steam release handle to the sealing position. Select Steam (High) and set the cook time for 11 minutes.

5 When the cook time is complete, allow the pressure to release naturally for 10 minutes and then quick release the remaining pressure.

6 Open the lid and use tongs to carefully transfer the artichokes to a cutting board. Slice the artichokes in half lengthwise.

7 Using a spoon, remove the hearts from the outer shells and transfer the artichoke halves and hearts to a plate.

8 Drizzle a small amount of the broth from the pot over top of the artichoke halves and hearts. Serve warm with the Dijon sauce on the side for dipping.

tip Use a pair of kitchen shears to trim the pointed tips of the leaves, and a knife to remove the stems and tops.

Steamed Artichokes with Creamy Dijon Sauce