Cut off the stem of the Artichoke at the base to make it level. Save stem as we will use it later.

With Kitchen Shears, cut off the top of all the leaves of the Artichokes to remove the sharp points.

Chop 1/2 onion and add to a Mixing Bowl

Remove the tough, outside portion of the stem of the Artichoke. Dice the stem. (Note: if your Artichoke didn’t come with the stem, don’t worry, just skip this steAdd the diced stem to the Mixing Bowl.

To the Mixing Bowl, add Panko Breadcrumbs, Parmesan Cheese, Garlic Powder, Oregano, Salt, Pepper, Zest of a Lemon, Golden Raisins, about 1 Tablespoon of Olive Oil, the juice of 1/2 Lemon. Stir. The Stuffing should stick together a bit. If you need more moisture, add some water a Tablespoon at a time.

Squeeze the other 1/2 Lemon over the Artichoke.

Stuff the leaves of the Artichoke with the stuffing.

Add the Trivet Accessory into the Instant Pot. Fill the Instant Pot with about 1 cup of water.

Place the Artichoke In the Instant Pot and put the top on. Set to “Manual, Pressure Cooking,” “High” setting. Set to 13-15 minutes, depending on the size of the Artichoke and press “Start.” When finished, quick release the pressure.