Cookbook: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.

Ingredients

 * 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

Procedure

 * 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.