Proper Prep

• Proper preparation ensures that you will have more of your vegetable to enjoy and it will look gorgeous when done cooking. After rinsing the vegetable, trim the sharp points of the outer leaves with kitchen scissors until each leaf is flat across the top. Cut the stem from the bottom so the artichoke remains upright if placed on a flat surface, and cut off about 1-in. of the top of the artichoke so it is also flat. If possible, use stainless-steel knives or scissors to prep the choke because aluminum and iron discolor the vegetable. After your artichoke is prepped, rub a lemon wedge over the cut leaves to preserve the color.

Microwave Tips

• Plastic wrap is an effective and efficient way to microwave an artichoke. Place the artichoke right-side up on a sheet of plastic wrap and pull up the plastic to cover the entire choke, sealing it tightly around the vegetable. Depending on the wattage of your microwave, cooking times will vary, but 5 to 12 minutes should render the artichoke cooked through and ready for attack. Test for doneness by pulling out a leaf; if it’s easily removed, the artichoke is done cooking. If you don’t have any plastic wrap, place the artichoke right-side up in a glass bowl filled with about 1/2-in. of water and cover the bowl with a clean dishcloth. Microwave for the same amount of time until the artichoke is done.

Digging In

• For the artichoke novice, this vegetable isn’t nearly as daunting to eat as it appears. Begin by removing a leaf and placing the lower base into your mouth and slide it out between your teeth. The delicious meat of the vegetable is found at the base. Once the fleshy parts of the leaves are gone, you’ll spy a mass of thin, purplish leaves in the center. Pull these away and discard them to reveal a fuzzy layer. Slice away this layer and discard to reveal the heart of the artichoke -- and what many prize be the most delicious part of the vegetable. Dig in and enjoy.

Perfect Pairings

• Before eating each leaf, dip it into a favorite sauce, such as drawn butter with lemon or a full-bodied olive oil. If creativity is calling, try a mushroom wine sauce, honey mustard, hazelnut butter, salsa or herb butter. Given its natural container shape, try a stuffed artichoke. After it is cooked through, hollow out the choke and remove the heart. Dice the artichoke heart and then add it to a filling that might include grated cheese, minced vegetables, breadcrumbs and herbs. Stuff the filling into the center of the hollowed out artichoke and delight your guests -- or even just yourself.