Ingredients Jump to Instructions ↓

  1. 4 Artichokes - (abt 6 oz ea) (medium)

  2. 5 Garlic cloves - coarsely chopped (large)

  3. 1/2 teaspoon 2 1/2ml Freshly-ground black pepper

  4. 1/2 cup 73g / 2.6oz Chopped parsley - divided

  5. 3 tablespoons 45ml Olive oil

  6. 1/4 cup 59ml Water

  7. 1/2 teaspoon 2 1/2ml Salt

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Cut off stems of the artichokes to be flush with the bottoms. Slice off about 1 inch from the top of the globe. Remove and discard any coarse outer leaves if necessary. Using kitchen shears, snip off any thorny tips, about 1/4 inch from the top of the remaining leaves. Place the artichokes in a 10-inch round microwavable baking dish or glass pie plate. Spread open the leaves of each artichoke and insert a little of the chopped garlic between each leaf until all the garlic is used up. Sprinkle with pepper and half of the chopped parsley. Drizzle oil over the artichokes. Pour in 1/4 cup water and add salt. Cover tightly with vented plastic wrap. Microwave on high for 12 to 16 minutes, or until the bottoms pierce easily with a knife. Rotate the dish every 4 minutes. Let stand, covered, for 5 minutes. (At this point, the artichoke may be refrigerated and served at a later time, either reheated or at room temperature.) Before serving, drain well, sprinkle with remaining parsley and additional pepper, if desired, and serve. This recipe yields 4 servings.


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