| Level: | Easy |
| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
Instructions
- Trim and halve 2 artichokes. Season with salt; place cut-side down in a bowl with some lemon wedges and thyme sprigs. Pour in 1/3 cup each white wine and olive oil; cover and microwave 20 minutes. Mix a bit of the cooking liquid with mayonnaise for a dipping sauce.
- Photograph By Antonis Achilleos
Reviews
Why don’t you publish the strength, wattage of the microwaves you use in the recipe – then we can better adjust the timing. For those who said the recipe was without flavor, my experience for steamed artichokes in in the dipping sauce. Usually I pressure cook and stuff, but my pressure cooker is on the fritz. AGAIN – PLEASE PUBLISH THE CAPACITIES/SPECS OF THE EQUIPMENT.
This is a great recipe. I have fixed it many times and it is always a big hit with people that like artichokes. Yes, you have to trim them and yes you have to cut them in half…they are a great appetizer with cocktails.
Halve an artichoke? With what? A chainsaw? I hacked and hacked until the artichoke was mutilated and I threw it away. I never got to make the recipe. This one’s a flop. Do you people actually try your own recipes?
Loved it! I normally just steam artichokes, so this was wayyy more tasty! 20 minutes might be a little too long, next time I think I’ll try 15 minutes.
I have made this more on more than a few occasions when I am pressed for time and have only received great feedback. Good right down to the heart.
This recipe lacks flavor. I thought I would try something different, but I think I will stick to my recipe of steaming in lemon juice, water, garlic and fresh lemons. I mix seasoned bread crumbs, grated romano, chopped fresh flat leaf parsley and then stuff the artichokes. You will need to cut off the tips of the artichoke leaves, and trim the top of each artichoke. I also remove part of the stem. Once you open the artichoke you can stuff w/ the breading mixture. You need to simmer for 3 hrs or more depending on number of artichokes in pan. Make sure the liquid doesn’t evaporate. If the leaves are easy to remove, then you know they are done cooking and tender to eat. This is a recipe my mother developed over 50 yrs ago.
Karen
Streamwood, IL
I cooked this and had roasted chicken for dinner and the side was tasteless. There was just no flavor.