Cookbook:Microwaved Artichoke
| Microwaved Artichoke | |
|---|---|
| Category | Vegetable recipes |
| Servings | 1 |
| Energy | 9 Cal |
| Time | 10 minutes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes
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
[edit | edit source]- 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
[edit | edit source]- 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.
- 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.