Artichokes

• 1 medium (8 to 10 ounces) artichoke per person, or 2 medium if youre making a meal of them.

1. With a sharp knife, cut the stem and the top 1 inch of leaves from each artichoke.
2. Wrap each artichoke in microwave-proof plastic wrap and set them in a circle on a microwave-proof dish.
3. Cook at full power: 2 medium artichokes will take 10 to 12 minutes; 3 or 4 artichokes, 15 minutes; and 6 artichokes, 20 minutes.
4. Remove them from the oven and unwrap them carefully (the plastic is very hot).
5. Serve them right away or set them upside down on a plate to cool.
6. Saucy Accompaniments
7. If youre going to serve the artichokes hot, while theyre cooking, whip up a saucy accompaniment to dip them in.
8. Stir-fry 1/4 teaspoon minced garlic and 1/8 teaspoon crushed black pepper in 1/2 cup olive oil for a couple of minutes to release their aroma.
9. Dip the leaves in this flavored olive oil.
10. Heat 1/3 cup olive oil and stir in 2 tablespoons black olive paste or pesto, or 1/4 cup finely chopped sun-dried tomatoes.
11. Heat 1/2 cup olive oil until hot.
12. Remove it from the heat and stir in 1/2 cup minced fresh herbs of your choice.
13. If youre going to serve the artichokes chilled or at room temperature, you can turn them into a meal by serving two per person and by accompanying them with ricotta cheese that you can use as a dip.
14. Another good sauce to serve with cold artichokes is made by mixing 1/4 cup mayonnaise, 1/4 cup ketchup, 1 teaspoon Dijon mustard, and 2 tablespoons red or white wine vinegar.

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Taken from www.cookstr.com/recipes/artichokes (may not work)