- 4 medium-size artichokes
- 1 cup [250 mL] water
- 10 cardamom seeds
- 2 garlic cloves, peeled
- Grated rind of 1 lemon
- Juice of 1 lemon
- 1/4 teaspoon [1 mL] thyme
- 1/4 cup [60 mL] minced parsley
- 1/4 teaspoon [1 mL] salt
- 1 generous pinch of pepper
- 1/3 cup [80 mL] olive oil
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- Clean artichokes.
- Arrange artichokes side-by-side, stem ends downwards, into a microwave-safe dish.
- If desired, artichokes can be halved and arranged into a dish, pointed ends towards the center of the dish, larger ends towards the outside of the dish.
- Well mix together water, cardamom seeds, garlic cloves, lemon rind, lemon juice, thyme, minced parsley, salt, pepper and olive oil.
- Spoon mixture over each artichoke, so that mixture can drip between artichoke leaves or pour mixture all over artichoke halves.
- Cover dish with its own lid or with plastic wrap.
- Microwave on 'HIGH' for 10 minutes.
- Just turn up plastic wrap and move artichikes around in dish; microwave, covered, for 10 minutes more, on 'MEDIUM-HlGH'.
- Remove dish from microwave-oven.
- Leave to rest for 5 minutes.
- Uncover and spoon cooking juices all over artichokes.
- Transfer artichokes into a serving dish.
- Reheat sauce, uncovered on 'HIGH' for 3 to 5 minutes, until just thickened.
- Pour sauce all over artichokes.
- Serve hot, even though these artichokes are just as good served at room temperature.
- Do not refrigerate.
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