MICROWAVING ARTICHOKES
This is one of my favorite low carb appetizers, and is excellent when paired with a garlic mayo dipping sauce. Cooking artichokes in the microwave is easy and convenient compared to stovetop or oven methods. Includes notes on selecting, preparing, and eating artichokes.
Provided by Julia
Categories Appetizer
Time 20m
Number Of Ingredients 9
Steps:
- Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).
- Cook Artichokes: Place both artichokes in microwave-safe dish with water. Cover with lid or plastic wrap. Microwave on high until very tender, about 8 minutes for small artichokes or 9 minutes for medium to large artichokes (Note 3). Artichokes are done when outer leaves can be easily pulled off and toothpick can be inserted into stem with little resistance. If not done, microwave for another minute and test for doneness again. Set artichokes aside until cool enough to handle.
- Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.
- Serve: Slice cooled artichokes in half, through stem, handling carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil and season with pepper, salt, and thyme. Serve with prepared dipping sauce and empty plate for discarded leaves (Note 4).
Nutrition Facts : Calories 410 kcal, Carbohydrate 13.5 g, Fiber 7.5 g, ServingSize 1 serving
MICROWAVE ARTICHOKES
Provided by Food Network
Time 40m
Yield 2 servings
Number Of Ingredients 3
Steps:
- 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.
HOW TO COOK AN ARTICHOKE IN THE MICROWAVE
I love artichokes but hate cooking them on the stove, as they take so long and it seems so messy. This is a faster and cleaner way to do it.
Provided by Ceezie
Categories Vegetable
Time 15m
Yield 1 artichoke
Number Of Ingredients 3
Steps:
- Trim and wash the artichoke as usual. Place in a covered microwave safe container with a steam vent. Add water or broth and sprinkle with seasoning if desired. A light dusting of salt, pepper and garlic powder between the layers work well.
- Microwave the artichoke on high for 8-10 mins rotating every 2 minutes.
Nutrition Facts : Calories 60.2, Fat 0.2, SaturatedFat 0.1, Sodium 121.6, Carbohydrate 13.4, Fiber 6.9, Sugar 1.3, Protein 4.2
ARTICHOKES STEAMED IN THE MICROWAVE
I love fresh artichokes but did not like how long they took to steam until I discovered this procedure. 3 artichokes done in 11 minutes! How easy and quick is that!? This can also be a prelude to grilled or roasted artichokes if you steam half the amount of time in the microwave and then proceed with the other recipes. Great timesaver!
Provided by Penny Stettinius
Categories Vegetable
Time 16m
Yield 3-6 serving(s)
Number Of Ingredients 3
Steps:
- Trim the artichokes by cutting off the stem and cutting off the tips of the leaves. *I often cut them in half, lengthwise, and scoop out the choke but you can skip this step.
- Rub the lemon over all the cut parts of the artichokes so it does not brown.
- Place all 3 of the artichokes upside down in a microwaveable dish with a tight fitting lid. *Try a dinner or salad plate on top of your dish if you do not have a lid that exactly fits.
- *I place them upside down so the water is not collected in the artichokes but they can be placed right side up and then squeezed out later.
- Add the water and cover.
- Cook on high for 11 minutes. Check at about 9 minutes since all ovens are not the same, and pierce the hearts with a fork. If they are soft they are done.
- Drain and serve.
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- Slice off the artichoke stem, leaving about 1/2-inch, and remove about 1/2-inch from the top. Use kitchen scissors to snip the outer leaves so that they have straight edges. Wash the artichoke under cold running water, gently opening the leaves ever so slightly if you can. Turn the artichoke upside down to drain.
- Place the artichoke in a microwave-safe dish. It needs to be deep enough for the artichoke to sit inside and the lid to completely close. Add about 1/2-inch of water to the bottom. Cover, and microwave for 10 minutes on high (for a medium or large artichoke). Remove the dish from the microwave and let it sit, covered, for 5 to 6 minutes to finish steaming. Open the lid, and test the artichoke for doneness. It is ready if you can glide a fork into the stem and easily remove the outer leaves. If the artichoke is not cooked to your liking, put it back in the microwave for a few more minutes and let it steam for an equal amount of time until ready.
- When eating the artichoke, avoid the fuzzy choke. I prefer to slice the artichoke in half and remove the choke with a spoon before eating. Remove a leaf, and scrape it between your teeth to eat the tender flesh. Discard large leaves after eating, but you usually can eat the small innermost leaves whole. You can also eat the artichoke heart, and the stem if it's not too tough.
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