Easy Artichoke Prep!

First, the Prep!

To prepare Whole Artichokes:
Slice about 1 inch of the artichoke top off crosswise.  Trim stem length to 1 inch or less, cut off thorns (use scissors to make it real easy!) and discard lower leaves. Rinse under cold, running water.  If halves are then desired, cut in half lengthwise and remove fuzzy centers.

Artichokes discolor quickly when cut.  To prevent discoloration, rub cut surfaces with lemon juice, especially if not cooking right away.

Now, to Cook!
To Boil Artichokes:
In a deep saucepan, stand the prepared artichokes (stem-end down) in 3-4 inches of water.  Bring water to a boil.  Cover and simmer approximately 25 to 45 minutes, depending on size. When done, the leaf near the center will pull out easily and a fork will pierce easily into the bottom of the artichoke.  Invert the artichoke to drain.

To Steam Artichokes:
Place the prepared artichokes on a rack over boiling water.  Cover and steam approximately 30 to 50 minutes, depending on size. When done, the leaf near the center will pull out easily and a fork will pierce easily into the bottom of the artichoke. 

To Microwave Artichokes:
Invert the prepared artichoke (leaf-end facing down) in a deep, microwave-safe 1-quart bowl.  Add 2-3 tablespoons water.  Cover with plastic wrap (pricking wrap with a fork to allow steam to escape).  Cook in microwave (600-700 watt oven) on “High” for 8 minutes. Rotate bowl halfway through cooking time. Remove from microwave and let stand, covered, 5 minutes. When done, the leaf near the center will pull out easily and a fork will pierce easily into the bottom of the artichoke. For more than 1 artichoke, adjust size of bowl to accommodate, and a bit more water (2 more tablespoons for 4 artichokes).