Artichokes are one of California’s signature crops, celebrated for their tender hearts and nutty flavor. While fresh artichokes are available year-round, spring is peak season — when the farmers’ market stalls are brimming with bright green, tightly closed globes that squeak when squeezed. This quick microwave-steaming method is a convenient way to enjoy them in minutes, preserving their delicate flavor and texture without sacrificing freshness.
INGREDIENTS:
2 medium to large artichokes
1 tablespoon lemon juice or white vinegar
METHOD:
Rinse artichokes well under cool water. Slice about 1 inch off the top of each artichoke, then trim ½ inch from the tips of the outer petals with kitchen scissors. Cut off the stem so the base sits flat.
In a microwave-safe glass baking dish, add ½ inch of water and stir in the lemon juice or vinegar. Swish the artichokes briefly in the acidulated water to prevent browning, then place them cut side down in the dish.
Cover the dish tightly with plastic wrap or a microwave-safe lid. Microwave on high for 10 to 14 minutes, depending on artichoke size and microwave power. Test doneness by inserting a paring knife into the stem — it should slide in easily. If still firm, continue cooking in 1-minute intervals until tender.
Allow the artichokes to cool slightly. Gently spread the petals at the top to expose the purple inner leaves, then use a spoon to scoop out the fuzzy choke.
Arrange on a platter and serve warm with your favorite dipping sauce.
SERVING SUGGESTIONS:
- Melted butter with lemon zest or garlic
- Lemon-oregano or roasted garlic aioli
- Herbed vinaigrette or balsamic reduction
- Hollandaise or yogurt-dill dip for a lighter option
- Sprinkle with flaky sea salt and fresh herbs before serving
