Cooked Artichokes

1. 1

   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.

2. 2

   As you work rub cut surfaces with the lemon half to keep them from discoloring.

3. 3

   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.

4. 4

   Arrange the artichokes in a ring on the microwave carousel or on a large plate.

5. 5

   Cook at 100 percent power (high setting).

6. 6

   In a full-size oven (600 watts or more), one artichoke will take 9 minutes, two 11 minutes, and four 15 minutes.

7. 7

   In a small oven (under 500 watts), one artichoke will take 12 minutes and two 20 minutes.

8. 8

   Four won't fit in a small oven.

9. 9

   To check for doneness, press the bottom of an artichoke with a fingernail; it should give.

10. 10

    Remove from the oven.

11. 11

    Let stand 5 minutes.

12. 12

    Prick the plastic with a knife to release the steam.

13. 13

    Unwrap carefully.

No additional tips available.