Yes, you can microwave artichokes! Learn how easy it is to prepare this delicious vegetable with just a microwave, covered dish, and less than 10 minutes of cooking time. Tips for cleaning, cutting, cooking, and serving artichokes are included.
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Not only are artichokes one of the prettiest vegetables out there, they are so delicious! And, as I discuss in the new book I’m writing, they are extremely antioxidant-rich and loaded with fiber that nourishes gut bacteria. So, eating more artichokes is a great choice!
But you may be wondering, how the heck do you prepare them? And don’t they take, like, forever to cook? I have answers to all of your questions!
This post focuses on making microwave artichokes. It’s the easiest and quickest way to prepare them, particularly if you are just cooking one.
How to Cook One Artichoke in the Microwave
- Prepare the artichoke by cutting about 1/2-inch off the top and slicing off the stem, leaving about 1/2-inch. Trim the outer leaves so that they have straight edges. Rinse the artichoke under cold running water, gently opening the leaves very slightly to clean. Hold the artichoke upside down to drain.
- Place the artichoke in a microwave-safe dish with a lid. Pour about 1/2-inch water into the dish. Cover, and microwave for 10 minutes on high.
- Remove the dish from the microwave and let it stand, covered, for 5 to 6 minutes to finish steaming.
- Prepare a dipping sauce, and enjoy!
- Microwave artichokes typically turn out very well, but cooking time depends on the size of the artichoke, the size of the baking dish, and the strength of the microwave.
- If you are making a medium or large artichoke, start at 10 minutes. For smaller artichokes, start at 8 minutes. Do not skip the step of letting the artichoke steam for several minutes in the covered dish after microwaving. This is necessary for it to keep softening. If the artichoke is still not cooked to your liking, microwave for a few more minutes and let it steam for the same amount of time until it’s as soft as you like. If you have a strong microwave, you may not need as long of a cooking time. The artichoke is finished when you can glide a fork into the stem and easily pull off the leaves.
- The baking dish can also impact cooking time. I used a round Corning Ware dish. Because the dish was fairly large, my artichoke took longer to cook than it would have in a smaller dish with less surface area. If you don’t have a microwave-safe dish with a lid, use a round glass pie plate turned upside down over a microwave-safe bowl.
- To eat microwave artichokes, pull off a leaf and scrape it between your teeth to remove the tender flesh and discard the leaf. Do not eat the fuzzy choke in the middle! You can eat the heart and the innermost small leaves. I like to cut microwave artichokes in half before serving and remove the fuzzy choke with a spoon (pictured above). It’s up to you.
Enjoy an artichoke as an appetizer, snack, or side dish! Here is a round-up of my three favorite artichoke dipping sauces for you to try. Microwave artichokes make an easy side dish on busy nights, since you can prepare them while you throw together the rest of the meal. Serve with a lean protein and some healthy carbohydrates for a complete meal.
Reheating Artichokes in the Microwave
You can also reheat cooked artichokes in the microwave. Cooked artichokes can be made ahead of time and can last for a few days in the fridge in a sealed container. To reheat, place on a microwave-safe plate and cook for about a minute on high.
Other Artichoke Recipes
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- Microwave-safe dish with lid
- 1 artichoke
- Slice off the artichoke stem, leaving about 1/2-inch, and remove about 1/2-inch from the top. Use kitchen scissors to snip the outer leaves so that they have straight edges. Wash the artichoke under cold running water, gently opening the leaves ever so slightly if you can. Turn the artichoke upside down to drain.
- Place the artichoke in a microwave-safe dish. It needs to be deep enough for the artichoke to sit inside and the lid to completely close. Add about 1/2-inch of water to the bottom. Cover, and microwave for 10 minutes on high (for a medium or large artichoke). Remove the dish from the microwave and let it sit, covered, for 5 to 6 minutes to finish steaming. Open the lid, and test the artichoke for doneness. It is ready if you can glide a fork into the stem and easily remove the outer leaves. If the artichoke is not cooked to your liking, put it back in the microwave for a few more minutes and let it steam for an equal amount of time until ready.
- When eating the artichoke, avoid the fuzzy choke. I prefer to slice the artichoke in half and remove the choke with a spoon before eating. Remove a leaf, and scrape it between your teeth to eat the tender flesh. Discard large leaves after eating, but you usually can eat the small innermost leaves whole. You can also eat the artichoke heart, and the stem if it's not too tough.
- Cooking time depends on the size of the artichoke, size and surface area of the baking dish, and strength of microwave. I used a large baking dish for my artichoke, so it took longer to cook than it would in a small dish. If you are using a smaller dish, cooking a small artichoke (versus a large or medium one), or have a strong microwave, adjust the cooking time.
- If you don’t have a microwave-safe dish with a lid, use a glass bowl covered with an upside down glass pie plate. I used a Corning Ware round dish with lid, for reference.
- Serve the artichoke with one of these dipping sauces.
Enjoy! – Lizzie