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Microwaved Artichoke

Microwaved Artichoke — a vegetable recipe, 8 ingredients, about 10 min.

Serves 1 · 10 min · Vegetable

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • Dips, such as drawn butter or mayonnaise → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Cut off top ⅓ of the artichoke, and all but 1 inch of the stem.
  2. Remove base leaves and cut off the tips of the higher leaves.
  3. Sprinkle artichoke with lemon juice to preserve color.
  4. Place artichoke stem up in a microwave-safe dish tall enough to place lid without touching the artichoke.
  5. Fill dish with 1 inch (3 cm) of water and any of the seasonings.
  6. 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.
  7. Remove artichoke from the dish and place upside down to drain.
  8. 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.
  9. When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0