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1
Pour the lemon juice and water into the pressure cooker.
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2
Set a trivet or steamer basket on the bottom and place the artichokes on top (they dont need to be in a single layer).
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3
Lock on the lid and bring to pressure over high heat 5 to 6 minutes.
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4
Reduce the heat to medium-high and cook for 2 minutes.
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5
Remove from the heat and let sit for 10 minutes for soft artichokes or 6 minutes if you prefer them firmer.
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6
With the steam vent pointed away from your face, gently release any remaining pressure.
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7
When the steam subsides, pour off the liquid, taking care not to break the artichokes apart.
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8
Set aside without disturbing until cool enough to handle.
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9
When ready to serve, arrange the artichokes in a serving dish and pour the sauce over them.
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10
If using the butter sauce, serve right away while still warm.
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11
If using the flavored oil sauce, the dish may sit and marinate for up to several hours.
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12
For the Butter:
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13
Heat the lemon juice and garlic together in a small saucepan over medium heat until beginning to steam.
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14
Whisk in the butter 1 tablespoon at a time, making sure each addition is incorporated before continuing, until you have a smooth sauce.
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15
Serve right away, or set aside in a warm spot for up to 30 minutes and whisk to smooth before serving.
