Microwaved Artichoke
Basic recipe on how to cook artichokes. Similar results can be obtained using the steamed artichoke recipe, but using the microwave oven is much faster.
Total Time
10 minutes
Servings
1
1 medium artichoke
1 lemon, juiced
Water
Parsley (optional)
1–2 garlic cloves (optional)
Pepper (optional)
⅛ cup (30 ml) white wine (optional)
Dips, such as drawn butter or mayonnaise
Cut off top ⅓ of the artichoke, and all but 1 inch of the stem.
Remove base leaves and cut off the tips of the higher leaves.
Sprinkle artichoke with lemon juice to preserve color.
Place artichoke stem up in a microwave-safe dish tall enough to place lid without touching the artichoke.
Fill dish with 1 inch (3 cm) of water and any of the seasonings.
Cover and microwave on high for 6–8 minutes, and allow to rest for 1–2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance.
6–8 minutes
Remove artichoke from the dish and place upside down to drain.
Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.