Artichoke Baskets With Caper Dip

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   FOR ARTICHOKES:

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   With sharp knife, cut off stems.

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   With scissors, snip off prickly tips.

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   Rinse and shake ff water.

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   Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole.

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   Add 1/4 cup water and cover.

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   Place in microwave and cook on high 5 1/2 to 8 1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking.

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   Let stand 3 to 5 minutes.

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   TO PREPARE DIP:

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    In small bowl combine mayonnaise, garlic, capers and caper brine.

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    TO PREPARE BASKET:

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    Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke.

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    Place on small plate.

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    Fill inside of basket with caper kip and allow some to spill out onto the plate.

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    Chill until ready to serve.

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    If desired serve with reserved artichoke leaves.

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    NOTE*

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    If desired, artichokes can be cooked on stove top.

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    Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly.

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    Pour boiling water to a depth of 1 inch, cover and steam 45 minutes over medium heat until done as above.

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    With tongs, remove from pot; drain.

* Per serving · 4 servings · Values may vary.