- 1 Artichoke
- Vegenaise or favorite dip
- Two microwave safe bowls (not tupperware!)
- Trim the stem so its about 1/4 inch from the base of the artichoke.
- With a serrated knife saw off the tops of the leaves so there are no pointy edges, this will also prevent it from rolling around on your plate as you eat it.
- In the first microwave bowl, set the artichoke on its base (stem down, leaves up) and fill with about 2-3cm of hot water.
- Drizzle the water inside the leaves too. ( Thats 2-3cm of water WITH the artichoke in the bowl, and a little water pooled in between the leaves. )
- Cover the first bowl with the second and microwave on high ( leave a little space for steam to escape ), for usually a maximum of 5 minutes. Dont overcook! A small artichoke usually takes 3 min, a medium to large takes 5.
- To check if your artichoke is done, CAREFULLY pull out the bowl with hot pads and let steam escape. Dot get burned by the steam! Using tongs, flip the artichoke over and poke the base stem with your fingernail or the tip of a spoon. If its tender and makes a crescent impression , than its done. ( If not done just nuke for one more minute. )
- Set artichoke base up on plate and pull off each leaf and eat, one at a time.
I dip each leaf in a sauce and use my teeth to scrape off the edible underside.
You can use a variety of dips, I think lemon butter is the most common, but I like Vegenaise!
Dont be discouraged if the first few leaves are tough. I usually discard the first 5-6 leaves because they are bitter.
When you get to the heart, I use a spoon to scrape off the extra leaves (to small to eat) and the furry stuff, then I eat the rest of the heart. YUM!!
Once you perfect this method, you will never boil again!
Preparation time: 5 min