{"id":1734,"date":"2023-02-01T19:19:34","date_gmt":"2023-02-02T02:19:34","guid":{"rendered":"https:\/\/www.happysimpleliving.com\/?p=1734"},"modified":"2023-08-18T17:22:13","modified_gmt":"2023-08-18T23:22:13","slug":"g-is-for-good-green-and-sometimes-gnarly-and-how-to-cook-a-perfect-artichoke","status":"publish","type":"post","link":"https:\/\/www.happysimpleliving.com\/g-is-for-good-green-and-sometimes-gnarly-and-how-to-cook-a-perfect-artichoke\/","title":{"rendered":"How To Microwave an Artichoke"},"content":{"rendered":"\n

Ever wondered how to microwave an artichoke<\/strong>? It’s quick and easy, and you’ll love the fresh flavor and bright green color.<\/p>\n\n\n\n

This step-by-step guide<\/strong> will show you the best way to cook a whole artichoke in minutes in the microwave.<\/p>\n\n\n\n

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With this simple method, you’ll always be able to steam and serve artichokes as an easy appetizer or side dish your dinner guests will love. <\/p>\n\n\n\n

The best part is that quickly cooking the artichoke preserves its color and enhances its delicious flavor.<\/p>\n\n\n\n

By the way, if you love the flavor of artichokes you will LOVE our crispy Artichoke Cheese Wonton Appetizers<\/a>!<\/p>\n\n\n\n

Organic Artichokes vs Nonorganic<\/h2>\n\n\n\n
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Recently my grocery store stocked both organic and nonorganic fresh globe artichokes. The conventionally-grown chokes were blemish-free, uniformly sized and overall quite appealing – both visually and financially.<\/p>\n\n\n\n

Organic artichokes, on the other hand, were double the price of the nonorganic. These green globes were different shapes and sizes, and the outer leaves were split and covered with brown spots. In other words, they were ugly and more expensive.<\/p>\n\n\n\n

Organic or regular? Thrift or splurge? Beauty or purity? <\/p>\n\n\n\n

My conundrum is a perfect example of the difficult decisions many of us make during every trip to the store. Do we try to save money<\/a> and buy conventionally-grown food? <\/p>\n\n\n\n

Or do we spend a bit more and ignore the flaws, for good food that’s not doused with fertilizers and sprayed with pesticides? <\/p>\n\n\n\n

According to the Food Revolution Network<\/a>, artichokes aren’t on either the Dirty Dozen<\/a> list (produce with high percentages of pesticides) or the Clean Fifteen<\/a> (produce with the lowest pesticide residue), so they’re somewhat average.<\/p>\n\n\n\n

I was feeling flush, so I decided to go with the gnarly organic artichoke. After I peeled the outer leaves off and trimmed off the top, it looked pretty again.<\/p>\n\n\n\n

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After a five minute cook in the microwave (see directions below), the artichoke was ready to eat. That’s when I was glad I bought the pricy choke. <\/p>\n\n\n\n

The artichoke tasted creamy with pure sweet flavor, and none of the bitterness we’ve sometimes encountered in conventionally-grown varieties.<\/p>\n\n\n\n

Here’s our favorite cooking method, which we think is the easiest way to cook raw artichokes.<\/p>\n\n\n\n

Ingredient Notes<\/h2>\n\n\n\n
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Here’s what you’ll need to make this easy recipe:<\/p>\n\n\n\n

Artichoke<\/strong> – You can choose an organic or conventionally grown artichoke (see notes above). Look for tightly packed leaves and heavy, large artichokes that look fresh.<\/p>\n\n\n\n

Most fresh artichokes have brown spots on their leaves, and these are usually just frost marks that don’t affect the flavor.<\/p>\n\n\n\n

Fresh lemon<\/strong> – Look for a nice firm, yellow lemon with no blemishes or dry spots that feels heavy.<\/p>\n\n\n\n

Butter <\/strong>– I prefer salted butter for dipping, but if you’re trying to watch your sodium intake or like the taste of unsalted better, by all means use that.<\/p>\n\n\n\n

Cooking Equipment<\/h2>\n\n\n\n

Here’s what you’ll need to prepare this recipe:<\/p>\n\n\n\n