Instructions

1. 1
   Cut off top ⅓ of the artichoke, and all but 1 inch of the stem.
2. 2
   Remove base leaves and cut off the tips of the higher leaves.
3. 3
   Sprinkle artichoke with lemon juice to preserve color.
4. 4
   Place artichoke stem up in a microwave-safe dish tall enough to place lid without touching the artichoke.
5. 5
   Fill dish with 1 inch (3 cm) of water and any of the seasonings.
6. 6
   Cover and microwave on high for 6–8 minutes, and allow to rest for 1–2 minutes. The artichoke is cooked when a paring knife can be inserted into the heart without resistance.
7. 7
   Remove artichoke from the dish and place upside down to drain.
8. 8
   Serve whole, with one or more dips. Diners should remove a leaf, dip the base of the leaf in the dip, and eat the fleshy base of the leaf.
9. 9
   When all the leaves are gone, remove the choke, cut the heart of the artichoke into bite sized pieces, and serve with the dip.