2 large artichokes
1.5 c water
1 tbs olive oil

dip:
5 tbs mayo
1 tbs dijon mustard
2 cloves minced garlic
1/4 tsp cayenne

2 large artichokes 1 5 c water 1 tbs olive oil 5 tbs mayo 1 tbs dijon mustard 2 cloves minced garlic 1/4 tsp cayenne

Use a serrated knife to saw off the top third of each artichoke. Cut off stem to ~1". Rinse the artichokes.

Place a steam rack in the pressure cooker; add enough water that it barely touches the steam rack. Place the artichoke cut-side down on the steam rack.

Cook at high pressure for 10 minutes. Let the pressure naturally release for 10 minutes, and then slowly release any remaining pressure. An artichoke leaf should come off with no resistance if done.

Mix dip ingredients while waiting for artichokes to cool.

When artichokes are cool enough to handle, slice each in half. Scoop out the choke (fuzzy white and purple centers) and discard. Brush with olive oil and season with salt and pepper.