Summary:
This is one of my favorite low carb appetizers, and is excellent when paired with a garlic mayo dipping sauce. Cooking artichokes in the microwave is easy and convenient compared to stovetop or oven methods. Includes notes on selecting, preparing, and eating artichokes.
INGREDIENTS
- 2 fresh artichokes (Note 1)
- 1/2 cup water
Dipping Sauce:
- 5 tablespoons
mayonnaise - 1 tablespoon
dijon mustard - 2 cloves garlic, minced
- 1/4 teaspoon
ground cayenne
Optional Toppings:
- olive oil
- ground black pepper and sea salt
dried thyme
INSTRUCTIONS
- Prepare Artichokes: Rinse artichokes. Snap off and discard any errant outer leaves on stems. Snip off any large thorns on leaves using kitchen shears. Saw off and discard top-third of leaves (inedible leaves furthest from stem) using serrated knife. Cut off and discard lower part of stem, leaving at least 1 inch attached to artichoke (Note 2).
- Cook Artichokes: Place both artichokes in microwave-safe dish with water. Cover with lid or plastic wrap. Microwave on high until very tender, about 8 minutes for small artichokes or 9 minutes for medium to large artichokes (Note 3). Artichokes are done when outer leaves can be easily pulled off and toothpick can be inserted into stem with little resistance. If not done, microwave for another minute and test for doneness again. Set artichokes aside until cool enough to handle.
- Make Dipping Sauce: Whisk or vigorously stir all dipping sauce ingredients in medium mixing bowl until very smooth, with no mayonnaise clumps remaining. Cover and refrigerate until ready to serve.
- Serve: Slice cooled artichokes in half, through stem, handling carefully to avoid breaking off tender leaves. Scoop out and discard fuzzy needle-like white centers and purple leaves from each artichoke half using spoon. Arrange artichokes on serving plates. Optionally, lightly brush cut surfaces with olive oil and season with pepper, salt, and thyme. Serve with prepared dipping sauce and empty plate for discarded leaves (Note 4).
NUTRITION
| Makes 2 Servings |
| Amount Per Serving (1 artichoke with dip): |
| Calories 410 (83% from fat) | |
| Total Fat 37g | 57% |
| Saturated Fat 4g | 18% |
| Cholesterol 25mg | 8% |
| Sodium 1020mg | 43% |
| Net Carb 6g | |
| Total Carb 13.5g | 5% |
| Dietary Fiber 7.5g | 29% |
| Sugars 1.5g | |
| Protein 4g |
PHOTOS
Well this is a new one for me! I would never have thought to cook artichokes in the microwave! I usually steam mine as opposed to boiling them so they don’t get water-logged, but I can’t wait to try your method! My dijonnaise-style mayo is exactly like yours!!!!
Thank you for the microwave tips and times for cooking!!❤️
Yum! Thank you for this. I love artichokes, too. I’m looking forward to browsing your recipes for other vegetarian ones 🙂
It worked! And dinner was served 30 minutes earlier than it would have been cooking the ‘chokes in the steam basket. Thank you for the time saver!
So much easier and perfect every time! Thanks!
This is a tasty addition to the recipe book for artichoke lovers. I really liked microwaving them rather than stove-top steaming, esp. in the heat of summer with a gas stove. Much quicker and cooler! And the dipping sauce is very good. As a variation, I would recommend substituting yellow curry for dijon mustard, and garlic powder for minced. It makes a nice variation. I found the (optional) black pepper and thyme a bit superfluous with the dipping sauce. But what a nice way to kick off artichoke season! Thank you very much for posting.
I use mayo,curry,lemon peel and minced garlic with seed mustard and a smidge of anchovies paste its delicious.
Not sure what kind of subatomic microwaves y’all have but it took over an hour of microwaving with basting every 10 minutes. Worked in the end though