Authors: A Veggie Venture
Today's vegetable recipe: Fresh whole artichokes cooked in the microwave. Dead easy. Quick. Low carb. Weight Watchers 1 point.
~more recently updated recipes~
ORIGINAL 2008 POST So the Year 2008 will go down as the Year Alanna Finally 'Got' Artichokes. When I stuffed artichokes, my friend Cindy wrote, "Your artichokes look great. But please don't tell my girls because all I do is throw them in the microwave."
My friend Ann, too, after we both received an artichoke primer at our bookclub last week, found cooking artichokes in the microwave pretty interesting exciting. "OMG!!!" she wrote. "I bought an artichoke today and cooked it for lunch. Seven minutes in the 'wave and ten minutes 'rest' and then I devoured it!!!!!! Wow! I will fix another one tonight!!!"
The microwave? Can dense and prickly thistles really cook in the mike? Yes, said my source of all questions about vegetable cooking techniques. So yes, but then, how long do we cook artichokes in the microwave? In minutes! (Detail below.)
Dead easy. Dead fast. Dead delicious. I've died and gone to artichoke heaven.
2012 UPDATE So I've joined the ranks of those who only cook artichokes in the microwave. That probably means I don't really "get" artichokes but for once or twice a year, this works for me. And even earns an exclamation point! or two!!
"I just tried it and tested a couple of leaves - worked well!" ~ Lin
"I had no idea it would be that easy." ~ Magpie
"So yummy and so simple!" ~ seashell
Hands-on time: 3 minutes
Time to table: 10 minutes
Prep the artichokes. (Don't worry, this is way easier and faster than the number of steps would indicate.)
Place the artichoke in a microwave safe dish that's deep enough to hold the artichokes. Cover tightly with plastic wrap. (I used a Corning dish with a glass cover, it worked perfectly. UPDATE Readers also report wrapping in double layers of waxed paper and wet paper towels.) Place in the microwave on high for --Rinse the artichokes. Even if they've been washed before, rinse again so there's some moisture.
Tear off any lower outside leaves that are a little wrangly looking.
Cut off the stem. UPDATE: A reader suggests trimming the stem but leaving it on, since the inside of the stem is really an extension of the heart and thus quite edible and often quite delicious. I've tried this twice, both times the stem's interior was dark and a little icky. Perhaps this works well with just-fresh artichokes?
With a sharp knife, slice off the tip of the leaves, about an inch. UPDATE: A reader suggests drizzling a tablespoon of lemon juice into the innards of the artichoke, eliminating bitterness.
With scissors, snip off the sharp tips of the outside leaves, turning the artichoke as you go.
Large globe artichokes, about 8 - 12 ounces each
1 artichoke - 7 minutes
2 artichokes - 10 minutes
4 artichokes - 15 minutes (arrange in a circle)
6 artichokes - 19 minutes
Small whole artichokes, about 2 ounces each
4 artichokes - 10 minutes
8 artichokes - 11 minutes
16 artichokes - 14 minutes
Microwaves do vary in power so check one before serving.
To serve, tear off the leaves. Between your teeth, scrape out the fleshy part at the base of each leaf, discarding the rest. (It helps to keep a big bowl handy.) The leaves will become increasingly more tender toward the middle. Once the leaves are gone, there will be a thistly, hairy-looking center (this is the 'choke') that is not edible. With a grapefruit spoon, scoop out and discard the choke. At its base is the artichoke's heart, a moist, dense nibble of deliciousness.
© Copyright 2008