Recipe courtesy of Michele Urvater
Microwave Artichokes
- Level: Easy
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 150
- Total Fat
- 11
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 4
- Cholesterol
- 9
- Sodium
- 107
- Total: 40 min
- Prep: 30 min
- Cook: 10 min
Ingredients
2 globe artichokes, about 8 to 12 ounces each
Melted butter and lemon wedges if you are serving them hot
Vinaigrette or salad dressing, if you are serving them chilled
Directions
- Cut off stem and with a sharp knife trim the base so artichokes sit flat. Make a cut across the top of the leaves, parallel to the base. With scissors, trim the leaves so they have straight edges.
- To cook conventionally, bring a large shallow pan of salted water to a boil. Submerge artichokes, cover tops with a heat proof heavy plate to keep them submerged and cook for 35 to 45 minutes or until a leaf in middle can be pulled out easily. Drain them upside down so water runs out.
- To cook in microwave, wrap each one individually in microwavable plastic wrap and set them in a round plate. Microwave for 10 minutes or until a center leaf can be pulled out easily. Remove plastic wrap (carefully; it will be hot).
- Serve as is, with each person pulling out a leaf and dipping it in melted butter, or remove cone of dinner leaves in one fell swoop and reserve them for later. With a small spoon scoop out choke. Replace cone of leaves, upside down and serve with melted butter seasoned with lemon or vinaigrette.