Instant-Pot Artichokes

1. Trim artichoke stems flush with bases and cut away outer browned leaves. Slice off and discard 1 inch from each artichoke top. Rinse the trimmed artichokes under cold water.

2. Arrange the artichokes, stem-sides up, in a programmable pressure multicooker (such as Instant Pot: times, instructions and settings may vary according to cooker brand or model) fitted with a metal steamer rack. Add water and thyme sprigs. Cover the cooker and lock lid in place. Turn steam release handle to Sealing position. Select Manual/Pressure Cook setting. Select High pressure for 12 minutes. (It will take 10 to 15 minutes for the cooker to come up to pressure before cooking begins.) When cooking has finished, let the pressure release naturally for 5 minutes.

3. Meanwhile, melt butter in a small saucepan over medium-low heat. Stir in garlic, salt and chopped thyme. Cook, stirring occasionally, until the flavors infuse, about 3 minutes. Remove from heat.

4. Carefully turn the steam release handle to Venting position and let the steam fully escape (the float valve will drop; this will take 1 to 2 minutes). Remove the lid from the cooker. Using tongs, transfer the artichokes to a platter. Pour the garlic-thyme butter into a small bowl. Serve the artichokes with the garlic-thyme butter and with lemon wedges, if desired.

Alternate dipping suggestions:

Lemon-Garlic Mayonnaise: Stir grated lemon zest, grated garlic and mayonnaise in a small bowl until combined.

Harissa Yogurt: Stir mild or spicy harissa, olive oil, a bit of fresh lemon juice and strained yogurt in a small bowl until combined.

Creamy Herb Dip: Stir sour cream, mayonnaise, a splash of white-wine vinegar and chopped fresh herbs such as thyme, chives, dill and/or parsley until combined.