Microwaved Artichoke
A whole artichoke cooks in under ten minutes in the microwave, which makes a dish that usually takes a pot and a long simmer into a quick one-person snack. A little lemon juice keeps the cut surfaces from browning, and a splash of wine, garlic or parsley in the water gently seasons the steam. You eat it leaf by leaf with melted butter or mayonnaise, saving the heart for last.
Instructions
Cut the top third off the artichoke and trim the stem down to about 1 inch. Pull off the tough leaves around the base, then snip the sharp tips from the remaining leaves.
Sprinkle the lemon juice over the artichoke so the cut surfaces keep their color.
Stand the artichoke stem up in a microwave-safe dish that is tall enough for a lid to sit on top without touching it. Pour in about 1 inch (3 cm) of water, along with any of the optional seasonings you want to use.
Cover the dish and microwave on high for 6 to 8 minutes, then let it rest for 1 to 2 minutes. It is done when a paring knife slides into the heart with no resistance.
Lift the artichoke out and set it upside down to drain.
Serve it whole with one or more dips. Pull off a leaf, dip its base, and scrape the fleshy part off with your teeth.
Once the leaves are gone, remove the fuzzy choke, cut the heart into bite-sized pieces, and eat them with the dip.
Make it personal.
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