Cooked Artichokes

• 1 to 4 artichokes, 6 to 8 ounces each
• Lemon half

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. As you work rub cut surfaces with the lemon half to keep them from discoloring.
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. Arrange the artichokes in a ring on the microwave carousel or on a large plate.
5. Cook at 100 percent power (high setting).
6. In a full-size oven (600 watts or more), one artichoke will take 9 minutes, two 11 minutes, and four 15 minutes.
7. In a small oven (under 500 watts), one artichoke will take 12 minutes and two 20 minutes.
8. Four won't fit in a small oven.
9. To check for doneness, press the bottom of an artichoke with a fingernail; it should give.
10. Remove from the oven.
11. Let stand 5 minutes.
12. Prick the plastic with a knife to release the steam.
13. Unwrap carefully.

artichokes, lemon half

Taken from cooking.nytimes.com/recipes/6689 (may not work)