This doesn’t even qualify as a recipe. I just needed to show how easy it is to microwave an artichoke in a fraction of the time it takes to boil or steam one. It’s ridiculously easy and sooooo delicious.
And in the few minutes that it’s cooking away in the microwave, you can whip up a quick and wonderful dipping sauce.
Less than 10 minutes to a 100-calorie snack/lunch/veggie.
Here’s how!
serves 1
1 artichoke
1 T vegan mayonnaise (preferably reduced fat)
1/2 t fresh rosemary, finely minced
1 teeny clove garlic, or 1/2 a normal sized one
little pinch kosher salt
First, how to prep an artichoke: Cut the top 1/3 off of the artichoke – that’s just pointy leaves that you don’t want bugging you. Plus it balances better for microwave purposes without that.
Then, cut off some of the stem (I like to leave a little bit on for a handle to use when I get down to the heart. Then peel away the first layer of leaves around the stem of the artichoke – the leaves that don’t have any “meat” on them. Finally, trim the sharp tips off of the remaining leaves so you don’t stab yourself while you’re enjoying this wonderful treat.
Fill a microwavable dish (one with a lid) with about 1 inch of water. Set the artichoke, trimmed top down, in the water. Cover with the lid. Microwave on high for about 7-10 minutes. This will really depend on your microwave. My microwave is pretty intense, and 7 minutes is usually plenty.
Start low and check on it as you go – you can overcook it in the microwave, which will result in the top leaves burning, so the first time you try this, start with less time and check along the way. To see if the artichoke is done, just gently try to lift one of the top leaves up. It should come out very easily. If it doesn’t, put it back in for another minute and test again. Note: be careful when uncovering your microwave dish because steam will engulf your hands or face or anything it can find when you first open it!
For the sauce: start by turning the garlic into a paste. Mince the garlic as finely as you can without driving yourself crazy – it’s easier with a garlic press or by running the garlic through a microplane grater – but using a knife works too. Then sprinkle a little pinch of kosher salt on the garlic and, using the side of your knife, scrape the garlic on your cutting board, like you’re trying to spread the thinnest layer possible of garlic across a little area on the board.
Gather the garlic together and repeat until it forms a paste. Then add that and your finely minced rosemary to the mayonnaise. Since the garlic stays raw, add as little or as much as you’re comfortable eating. This simple sauce is wonderful as a spread or dip for anything – I also use it a lot for kale chips or spread on sandwich bread. Mmmm.
And devour your yummy food.
Nutrition facts per serving (for whole artichoke and all of the dip!): Calories: 99; Calories from Fat: 21; Total Fat: 2.3g; Cholesterol: 0mg; Sodium: 246mg; Total Carbohydrates: 16.3g; Dietary Fiber: 7.2g; Sugars: 1.3g; Protein: 4.3g
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