Artichokes Steamed In The Microwave Food

HOW TO MICROWAVE ARTICHOKES

Steps:

• Rinse artichokes in cold water.
• Trim off stem and 1 inch off the top of each artichoke. Also trim the sharp points off each of the leaves.
• Wrap loosely in plastic wrap and place artichokes in the microwave.
• Cook on High for 15 - 18 minutes. The artichokes will be ready when a knife easily pierces the stem.
• Remove artichokes from the microwave.
• Unwrap carefully as the artichokes are very hot and will release steam.
• Serve with melted butter and lemon wedges.

COOKED ARTICHOKES

Steps:

• Trim the artichoke with a serrated knife: cut the stem flush with the bottom of the artichoke; cut 1 inch off the top of the artichoke, and trim off the prickly leaf tips. As you work rub cut surfaces with the lemon half to keep them from discoloring.
• Place each artichoke in a microwave cooking bag, closing the bag tightly, or on a six-inch sheet of PV plastic wrap, folding the plastic to enclose the artichoke and sealing it tightly. Arrange the artichokes in a ring on the microwave carousel or on a large plate. Cook at 100 percent power (high setting). In a full-size oven (600 watts or more), one artichoke will take 9 minutes, two 11 minutes, and four 15 minutes. In a small oven (under 500 watts), one artichoke will take 12 minutes and two 20 minutes. Four won't fit in a small oven.
• To check for doneness, press the bottom of an artichoke with a fingernail; it should give. Remove from the oven. Let stand 5 minutes. Prick the plastic with a knife to release the steam. Unwrap carefully.

EASY STEAMED ARTICHOKES

Steps:

• Prepare artichokes for steaming: Snap off tough outer leaves. Using a serrated knife, cut off top 1/3 of artichoke. Snip remaining sharp or spiky tips using kitchen shears. Trim stem so artichoke stands upright. Rub cut surfaces with lemon to prevent discoloration. Repeat with remaining artichokes and lemon.
• Set a steamer basket in a large pot; add enough water so it reaches just below the basket. Squeeze lemon juice into water and add 1 tablespoon salt; bring to a boil. Place artichokes in steamer basket, stem-side up. Cover pot, and steam until heart is tender when pierced with a tip of a paring knife, and inner leaves pull out easily, 25 to 35 minutes; add more water to pot, if necessary. Serve warm or at room temperature with Easy Hollandaise or melted butter, if desired.

ARTICHOKES STEAMED IN THE MICROWAVE

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.

STEAMED WHOLE ARTICHOKES

Steps:

• Put the parsley, garlic, bay leaves, 3 lemon halves, the wine, olive oil and chicken broth in a large pot and bring to a simmer. Season with salt and pepper.
• Meanwhile, prepare the artichokes: Wash the artichokes under cold water. Using a chef's knife, cut off the stems close to the base. Pull off the lower small tough leaves. Cut off the top inch of the artichoke and rub with the remaining lemon half to preserve the green color. (Alternatively, you may put the artichokes in acidulated water.) If you wish, trim the thorny tips of the leaves with kitchen shears.
• Place the artichokes in the steaming liquid, bottom up. Cover and simmer until a knife inserted into the base meets no resistance, about 30 minutes.
• Serve the steamed artichokes hot or cold with lemon wedges. To eat, pull off a leaf and dip in the melted butter; scrape the meat off the tender end with your front teeth. When you reach the center cone of prickly purple leaves, discard it (this is the choke that protects the heart). Now use a spoon to scrape away the thistle fuzz covering the heart, the meatiest part of the artichoke. Cut the heart into pieces and eat.

HOW TO COOK AN ARTICHOKE IN THE MICROWAVE

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.

MICROWAVE ARTICHOKES

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.

SIMPLE STEAMED ARTICHOKES

Steps:

• Cut stem from artichokes and discard, making sure the bottom of each artichoke is flat. Cut top 1 inch (or so) of the artichoke and discard. Snip the thorny ends from each artichoke leaf with a pair of kitchen scissors.
• Fill the bottom of a pot with a couple of inches of water, adding garlic, lemon juice, and bay leaf to the water. Place a steamer basket in the pot, making sure that the water does not flow over the bottom of the steamer basket.
• Place the artichokes in the basket, resting on the flattened bottoms.
• Bring water to a boil, cover the pot, and cook until the leaves can be easily pulled from the artichoke, 20 to 30 minutes.