Spane really likes artichoke heart salad, so I thought it was times for him to try a real artichoke. Problem is A) I don’t have a large pot and B) I really don’t want to heat up my kitchen putting something on the stove top to cook for that length of time. What to do?
Well, microwave it, of course! I prepare my artichokes as I would for normal steaming by cutting the tips off the outer leaves, and actually taking about an inch off the top to make a nice presentation. I removed the stem to cook in the water. Then they’re ready for their quick trip in the microwave, followed by the refreshing cold of the refrigerator, and waiting to be presented at the dinner table with some nice herb dipping sauce.
Here without further ado, is the recipe. Please enjoy!
- 2 artichokes, leaves trimmed
- 1 cup water
- 1 teaspoon malt vinegar
- 1 teaspoon sea salt
- ½ cup sour cream
- 1 tablespoon mayonnaise
- 1 teaspoon freeze-dried or fresh poultry seasoning
- 1 teaspoon freeze-dried or fresh chives, chopped
- 1 teaspoon Vegetable base
- ½ teaspoon White Worcestershire sauce
- Prepare the artichokes by clipping off the top of the leaves, and cutting off the first inch of the vegetable. See the picture.
- Put the artichokes in a large microwave safe bowl, preferably one with a lid. Add the vinegar and salt. Cover, put in the microwave and cook on high about 12-15 minutes. You can tell the artichokes are done when a leaf comes away easily. Let stand in the microwave until the container is cool enough to handle, then place in the refrigerator and chill at least 2 hours.
- In the meantime, prepare the sauce by combining the remaining ingredients together in a medium bowl. Cover and refrigerate.
- Serve the artichokes and sauce together with a large bowl for the discarded leaves. Enjoy!