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Whole Cooked Artichokes

Yield Makes 4 servings
This recipe is used with Garlic-Lemon Butter and Creamy Herb Dip.

Ingredients

  • 4 large artichokes
  • Lemon wedge
  • 3 tablespoons lemon juice

How to Make It

  1. Wash artichokes by plunging up and down in cold water. Cut off stem ends, and trim about 1/2 inch from top of each artichoke. Remove any loose bottom leaves. Trim one-fourth off top of each outer leaf with scissors, and rub cut edges with lemon wedge.

  2. Arrange artichokes in a Dutch oven; cover with water, and add lemon juice.

  3. Bring to a boil; cover, reduce heat, and simmer 35 minutes or until lower leaves pull out easily. Drain.

  4. Microwave Directions: Stand artichokes in an 11- x 7-inch baking dish; add 1 cup water to dish. Cover dish with heavy-duty plastic wrap. Microwave at HIGH 15 to 20 minutes, giving dish a quarter turn halfway through cooking time. Let stand 5 minutes. (When done, petals near the center will pull out easily). Prep: 15 min., Cook: 20 min., Stand: 5 min.