* 2 Globe artichokes
* A selection of Dips to serve, eg:
* ''garlic mayonnaise''
* ''Lemon butter''
* ''Balsamic vinegar and olive oil dip''
* ''Sour cream and chive dip''


===Method===
* Some suggest trimming the spike from each 'leaf' or 'petal', however, on mine there is not much of a spike and that feels rather unnecessary as there is no culinary benefit in doing this
* Using a Speed peeler, remove the skin from the stem as it can make the choke Bitter
* Trim the stem to about 2.5 cm (1 ")
* Remove the top third of the Artichoke and discard
* Add a squeeze of Lemon juice over the cut area
* Fill the Pressure cooker to just under the trivet with Boiling water
* Smash a Clove of unpeeled Garlic under the flat of a knife and add to the water
* If you have the squeezed Lemons add these together with the Artichokes to the Steamer basket and sit on the trivet
* Cook for 7 minutes on high pressure and let the Cooker depressurise naturally

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