Instructions:
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Take an untrimmed artichoke and wash it out by running water through it
and shaking it out a few times. Cut the stem back to about 1 cm below
the base -- you don't want to trim as much as you would if you were
steaming. Leave the outer leaves and tops on.
Put one choke in a container, base down. I just use the plastic bag I
brought it in. Nuke on high for 4 minutes [your milage may vary], maybe
turning it if your microslave is uneven. Maybe let it sit a while to
steam a bit more. Now throw away about one or two layers of leaves and
eat the rest. For guests, you could trim the top now, and if you
suspect that any bitter bits are left in the stem, trim that as well.
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