Prepare the artichokes by plucking off the bottom outer leaves of the artichoke down by the stem. I usually end up removing about 6-8 leaves.

Laying it on it’s side, cut off the bottom of the stem and then trim off the top 1/3 of the artichoke (see video for reference).

Working your way around, trim the tips off the all of the leaves. They’re pointed and a little prickly so we want to cut the top 1/4-1/2 inch off of each leaf.

Cut the artichoke in half working from the stem up through the top of the artichoke.

Remove the choke in the middle. To do this, use a large spoon and scrape out the fuzzy parts and everything in the middle that aren’t the leaves. Rub ALL around the cut edges with a lemon wedge to prevent browning.

Drizzle the cut sides of the artichokes with olive oil and sprinkle with garlic powder, salt and pepper. Rub everything in with your hands and place them, cut side down, into your air fryer.

In the base of your instant pot (see directions HERE for how to steam the artichokes in a pot), place 1/2 cup of water as well as the lemon wedges. Place a steamer rack on top and then place the artichokes on top. It’s okay if they’re overlapping a little. Place the lid on and set the pressure cooker to seal. Cooking on high pressure for 5 minutes and when it’s done, quick release the steam.

While the artichokes cook, pre-heat your grill to high heat (about 400 degrees). Once done, carefully remove the artichokes with the instant pot and place them, cut side down, onto the grill. Grill for 5-10 minutes or until the bottoms have nice grill marks on them but be careful not to burn them.

Remove from the artichokes from the heat and let them cool until they can be handled.

To make the sauce, whisk together all of the ingredients in a bowl and dip the artichoke leaves in and ENJOY!