Instant Pot Artichokes with Lemon Parmesan Aioli

1. Wash and trim artichokes by first cutting off the tip and then the tips of all the side leaves; cut off the bottom stem flush with the bottom of the artichoke.
2. Spread apart the leaves and sprinkle 2 Tbsp of grated Parmesan cheese in each artichoke; tap the artichokes against the counter so cheese falls down into the leaves.
3. Pour the water into the instant pot and add the artichokes stem side down along with the crushed garlic; squeeze the lemon on the artichokes and then place the rinds in the instant pot.
4. Cook on manual setting for 13 minutes; immediately release the pressure by pushing down on the knob on top when the cook time is finished, and open the lid.
5. Mix together the ingredients for the lemon Parmesan aioli and serve on the side. To eat, dip the inner ends of the leaves in aioli and then scrape off the flesh with your teeth. After you've eaten the leaves, cut out the furry bits and eat the rest of the artichoke heart - enjoy!