Ingredients
- medium artichokes
- tablespoon lemon juice
- medium lemon, sliced
- tablespoons butter, melted
- cloves garlic, minced
Instructions
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Step 1
Begin by rinsing the artichokes under cool water, then pat them dry. I always snip off the thorny tips of the leaves with kitchen scissors—this makes them easier to eat later. Trim the stems so the artichokes sit flat. Brush the cut edges with lemon juice to prevent browning. Gently spread the leaves open and use a small knife to cut out the fuzzy choke from the center, discarding it carefully. Slice the lemon into six wedges and tuck them between the artichoke leaves. In a small bowl, combine the melted butter and minced garlic, then pour it over the artichokes. Place everything in an 8-inch microwave-safe dish and cover. Microwave on high for 10 to 12 minutes, or until a leaf pulls out easily. Let it stand for 5 minutes before serving—the butter will be infused with garlic and lemon. Serve the artichokes with the buttery sauce from the dish for dipping. I find that scraping the tender base of each leaf with my teeth is the best part.