- Step 1: Choose a good artichoke Start with a firm, plump artichoke with tightly closed leaves. Artichokes with loose, spreading leaves tend to be tough.
- Step 2: Trim the artichoke Trim off the top inch of the artichoke and remove any tough outer leaves. Cut the base with scissors so that it is flat.
- Step 3: Wash the artichoke Rinse the artichoke and shake off the water.
- Step 4: Place in container Place the artichoke in the microwave-safe container with a small amount of water. Cover the container with plastic wrap.
- TIP: You can also steam the artichoke in several inches of water in a covered, flameproof casserole dish, on a conventional stove for 45 minutes or until tender.
- Step 5: Microwave the artichoke Microwave the artichoke for two minutes, and then rotate it. Continue microwaving for two or three minutes at a time until the leaves can be pulled off easily.
- TIP: Allow up to three more minutes of cooking time for each additional artichoke.
- Step 6: Let the artichoke cool Let the artichoke cool for a few minutes before serving.
- Step 7: Serve artichokes Serve the artichokes. Eat them leaf by leaf, dipped in melted butter or mayonnaise. The heart, below the choke, is also edible.
- FACT: Artichokes are the edible flower buds of a thistle.
You Will Need
- An artichoke
- A microwave-safe container
- Plastic wrap
- A flameproof casserole dish with lid (optional)